The calf's foot broth is a succulent delicacy perfect for enjoying on cold winter nights in Chile. A delightful dish that warms both the soul and the palate!
This traditional recipe has its roots in Creole cuisine and is a dish passed down through various Chilean families.
The calf's foot broth is characterized by its intense flavor and gelatinous texture, achieved through the long cooking time of the beef's feet.
It is much more than just a simple soup; it is a dish that embodies tradition and the warmth of home. Enjoy your meal!
Calf's Foot Broth
Ingredients
1 Beef's foot
3 Garlic cloves
1 cup of Semolina
1 Paprika
1 Onion
1 Finely grated carrot
Oregano
1 pinch of Salt
Merkén
Cilantro
Oil
Preparation (simple version)
Preparation
Step 1 : To begin, thoroughly wash the beef's foot, place it in a pressure cooker, and add the halved paprika along with the garlic cloves.
Step 2 : Cover with cold water and cook for 30 minutes.
Step 3 : Meanwhile, sauté the onion, the remaining chopped paprika, and add oregano. Let it brown well. Toast the semolina and cook for a few minutes. Add this mixture to the pot where the beef's foot is already cooking.
Step 4 : Add salt to taste, the finely grated carrot, and a bit of merkén to give the broth more color. Cook for a few more minutes.
Step 5 : Remove the beef's foot from the pot and cut it into pieces.
Step 6 : Serve a generous portion of hot broth with a piece of beef's foot, garnish with cilantro, and finally, accompany this dish with a good glass of Cabernet Sauvignon.
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