Equipment
Ingredients
Meats
- 800 g bone-in beef short ribs, excess surface fat trimmed
- 600 g bone-in skinless chicken thighs, trimmed of excess fat
Aromatics (Hogao Base)
- 30 ml vegetable oil
- 100 g scallions, finely chopped, white and green parts
- 300 g roma tomatoes, finely diced
- 15 g garlic, minced
- 4 g ground cumin
- 3 g ground annatto
Vegetables and Liquids
- 2500 ml water
- 600 g russet potatoes, peeled and cut into 4cm chunks
- 30 g fresh cilantro, stems and leaves separated and chopped
- 15 g kosher salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Method
Heat the vegetable oil in a large Dutch oven or stockpot over medium-high heat. Season the beef short ribs generously with 5g of the kosher salt and the black pepper. Sear the ribs until deeply browned on all sides.
Remove the seared beef to a plate, leaving the rendered fat in the pot. Reduce the heat to medium. Add the finely chopped scallions, diced tomatoes, minced garlic, ground cumin, and ground annatto. Cook, stirring frequently, to create a traditional hogao base.
Return the short ribs to the pot along with any resting juices. Pour in the water and add the chopped cilantro stems. Scrape the bottom of the pot to lift any caramelized bits, and bring the liquid to a rolling boil over high heat.
Reduce the heat to low, cover the pot, and maintain a gentle simmer at roughly 90C/195F. Allow the beef to cook undisturbed to break down the tough connective tissues.
Add the chicken thighs, the remaining 10g of kosher salt, and the russet potato chunks to the simmering broth. Ensure everything is submerged. Cover and continue to simmer until the chicken is thoroughly cooked and the potatoes are completely tender.
Remove the pot from the heat. Stir in the chopped cilantro leaves. Taste the broth and add more kosher salt if needed to balance the rich savory flavors. Let the stew rest for 5 minutes before serving.
Chef's Notes
- Using bone-in meats is non-negotiable for this style of stew. The bones release collagen and marrow into the water, transforming plain water into a deeply fortified, velvety stock.
- The hogao is the soul of many Colombian dishes. Taking the time to slowly cook down the tomatoes and scallions until they form a thick, jammy paste guarantees a rich base flavor.
- Russet potatoes are specifically chosen here because their starchy nature allows their edges to slightly break down during the simmer, naturally thickening the broth to give it a hearty, rustic body.
- Skimming the fat during the long beef simmer is crucial. Short ribs are heavily marbled, and removing the surface fat prevents the final stew from feeling heavy or greasy on the palate.
- Serve this stew in wide bowls, traditionally accompanied by a side of white rice, sliced avocado, and a wedge of fresh lime to squeeze over the top for a hit of acidity.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight. Skim solidified beef fat from the surface before reheating.
Freezer: 3 months — Potatoes may change texture upon freezing and thawing, becoming slightly grainy, but the broth and meats freeze exceptionally well.
Reheating: Reheat gently on the stovetop over medium heat until reaching 74C/165F, adding a splash of water if the broth has reduced too much.
