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1
Simmer the Beef into Broth
35 Mins
Gentle simmer, ~90°C (195°F)
Put the beef chunks and the 1.5 litres of cold water in a large pot and bring it slowly to a simmer, skimming off any grey foam that rises. Cover partway and simmer gently for 35 minutes until the beef is nearly tender and the water has turned into a light golden broth. The beef must reach at least 74°C (165°F) right through.
Skim the foam in the first 10 minutes — it keeps the broth clear and sweet-tasting.
Done when: Beef nearly tender when pierced; broth golden and clear.
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2
Soften the Onion, Garlic and Carrot
8 Mins
Medium heat, ~175°C (350°F)
While the beef simmers, heat the olive oil in a small pan over medium heat. Cook the onion for 5 minutes until soft and translucent, then add the garlic and carrot and cook for 2 minutes more. Tip the whole sofrito into the pot with the beef, along with the potato chunks and 3 g of salt.
Cooking the onion and garlic separately first gives the broth a sweeter, deeper flavour than tipping them in raw.
Done when: Onion soft and sweet-smelling; carrot just starting to soften.
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3
Roll Out and Cut the Dumplings
10 Mins
Room temperature, ~20°C (68°F)
On a lightly floured board, roll the rested dough out to about 3 mm thick — thin enough to cook through quickly, thick enough to stay chewy. Cut it into rough squares about 3 cm across; they do not need to be neat, and torn, uneven pieces are the traditional look. Dust them lightly with flour so they do not stick together.
Roll the dough evenly: thick middles stay doughy while thin edges overcook.
Done when: Squares about 3 mm thick and 3 cm across, lightly floured.
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4
Cook the Dumplings in the Broth
12 Mins
Gentle simmer, ~90°C (195°F)
Bring the pot back to a gentle simmer and drop the dumplings in a few at a time, stirring gently after each handful so they do not stick together or to the bottom. Simmer for 10 to 12 minutes until the dumplings float, look puffed and taste tender all the way through, and the potato is soft enough to break with a spoon.
Add the dumplings in small batches and stir between handfuls — a whole pile dropped in at once clumps into one lump.
Done when: Dumplings floating and tender; potato breaks easily with a spoon.
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5
Stir in the Egg and Coriander
3 Mins
Gentle simmer, ~90°C (195°F)
If you are using the egg, turn the heat down to the gentlest simmer and pour the beaten egg in a thin stream while stirring slowly, so it sets into fine silky ribbons instead of lumps. Stir in the chopped coriander, taste, and season with the salt and black pepper. The egg must be fully set, with no raw egg visible.
Pour the egg slowly and keep stirring — a fast pour makes one big lump instead of ribbons.
Done when: Egg set into fine ribbons; broth silky and well seasoned.
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6
Rest and Serve
5 Mins
Off the heat, covered, ~70°C (160°F)
Take the pot off the heat and leave it covered for 5 minutes. The dumplings finish cooking gently, the broth settles, and the flavours come together. Ladle into deep bowls, making sure every bowl gets beef, potato and dumplings, and serve at once, above 60°C (140°F).
Do not skip the rest — dumplings straight from a hard boil are gluey on the outside and raw in the middle.
Done when: Dumplings tender right through; soup steaming hot.
auto_awesome Finishing Touches & Plating
Ladle the soup the moment it comes off its rest, with pebre and a tomato salad on the table. The cold, sharp salad against the hot, soft dumplings is what makes a Chilean winter lunch.
Chile
35m
