Venezuelan Beef and Cumin Broth
A warming, aromatic Venezuelan beef broth infused with cumin, garlic, and cilantro. This slow-simmered broth develops rich, savory depth as the beef chuck becomes tender and imparts flavor into the liquid. Perfect served as a light soup course, for poaching vegetables, or as a base for heartier stews. The cumin gives it a distinctive earthy warmth characteristic of Venezuelan home cooking.
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Makes
- 6 cups (1.4 liters) broth, enough for 6 servings
Steps
Before you start
- Pat the beef dry with paper towels so it browns properly
- Measure out all aromatics and seasonings ahead of time
- Have a fine-mesh strainer ready near your stovetop
Sear the beef
- Heat the olive oil in a 6-quart pot over medium-high heat until shimmering, about 1 minute.
- Working in two batches to avoid crowding the pot, add the beef pieces and brown them on all sides, 6–8 minutes per batch.
- The surface should be golden-brown but the interior is still raw; don't worry about cooking through.
- Transfer the browned beef to a clean plate.
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Ready when: Beef is golden-brown on all sides
Tip: Don't move the beef too early; let each side sit undisturbed for 2–3 minutes to develop a caramelized crust.
Build the aromatics
- Add the quartered onion to the same pot with the browned beef still in it, and let it sit for 2 minutes without stirring.
- Stir, then add the smashed garlic cloves.
- Cook for another 2 minutes, stirring occasionally, until the onion begins to soften and the garlic becomes fragrant.
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Ready when: Onion is beginning to soften and garlic is fragrant
Tip: Keep the heat at medium-high to coax out the aromatics without burning them.
Toast the cumin seeds
- Add the cumin seeds to the pot and cook for 1 minute, stirring constantly, until they become fragrant and start to darken slightly.
- This releases their essential oils and deepens the flavor.
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Ready when: Cumin seeds are fragrant and slightly darker
Tip: Watch carefully; cumin seeds burn quickly, so don't leave them unattended.
Add ground cumin and water
- Sprinkle the ground cumin over the pot and stir to coat everything, about 30 seconds.
- Pour in the 8 cups of water, stirring to dislodge any browned bits stuck to the bottom of the pot.
- Return the browned beef to the pot along with any accumulated juices.
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Ready when: Liquid comes to a simmer, beef is submerged
Tip: Scraping the bottom of the pot releases umami-rich fond that flavors the entire broth.
Bring to a boil and skim
- Increase heat to high and bring the broth to a rolling boil, 3–5 minutes.
- Once boiling, immediately reduce heat to medium-low.
- Skim off any gray or white foam that rises to the surface using a large spoon, skimming for 2–3 minutes until the foam subsides.
- This impurity removal results in a clearer, cleaner-tasting broth.
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Ready when: Foam stops rising consistently; liquid is at a gentle simmer
Tip: Don't skip the skimming step; it's the difference between muddy and crystal-clear broth.
Simmer the broth
- Cover the pot partially (leaving a 1-inch gap for steam to escape) and maintain a gentle, steady simmer—just a few bubbles breaking the surface occasionally.
- Simmer for 1½ to 2 hours, stirring occasionally.
- The beef should be completely tender, pulling apart easily with a spoon, and the broth should taste rich and savory with cumin warmth.
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Ready when: Beef falls apart easily when pressed with a spoon; broth is rich and deeply flavored
Tip: Low and slow is key. A rolling boil will result in a cloudy broth and tough beef. Resist the urge to rush this step.
Taste and season
- Turn off the heat and let the pot sit for 2 minutes.
- Use a spoon to taste the broth.
- Season with sea salt and freshly ground black pepper to your preference, remembering that these spices should enhance the cumin and beef without overwhelming them.
- Add salt gradually—you can always add more, but you can't remove it.
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Ready when: Broth is seasoned to your liking, with balanced salt and pepper
Tip: Taste as it cools slightly; hot broth can mask subtle flavors.
Strain and serve
- Pour the broth through a fine-mesh strainer into a large bowl or pot, catching all the liquid and letting the solids drip through.
- Discard the beef solids and aromatics.
- You should have approximately 6 cups of golden, aromatic broth.
- Ladle into warm bowls and garnish generously with fresh cilantro.
- Serve hot.
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Ready when: Broth is clear and passes through the strainer; cilantro is scattered on top
Tip: If serving immediately, keep the broth hot in a separate pot; if making ahead, let it cool slightly before refrigerating.
Good to know
Tips
- For a richer, more gelatinous broth, add a beef knuckle bone or 1 pound of beef bones along with the chuck. They'll dissolve into collagen, creating a silkier body.
- If the broth tastes weak after 2 hours, increase the heat slightly and simmer uncovered for another 30 minutes to concentrate flavors through evaporation.
- Skim foam only from the first 10 minutes; after that, the impurities have settled and further skimming removes flavor-carrying particles.
- Serve this broth alongside crusty bread, arepas, or use it as a base for adding shredded chicken, vegetables, and beans to create a heartier sancocho-style soup.
Make ahead
You can make this broth up to 3 days ahead. After straining, cool it completely at room temperature, then refrigerate. Any fat will solidify on top and can be lifted off before reheating. To reheat, gently warm over medium heat until steaming, about 10 minutes.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container; skim solidified fat before reheating. Freezer: up to 3 months in freezer bags or containers; thaw overnight in the refrigerator before reheating gently over medium heat.
Substitutions
- beef chuck, cut into 2-inch pieces → beef short ribs or beef shank (bone-in). These cuts are equally flavorful and gelatinous. Increase simmering time to 2½ hours if using bone-in cuts.
- fresh cilantro, roughly chopped → flat-leaf parsley or a mix of cilantro and parsley. If you dislike cilantro's soapy quality, parsley provides freshness without that polarizing flavor.
- cumin seeds → omit the seed and increase ground cumin to 1 tablespoon total. Toasting whole seeds deepens flavor, but pre-ground cumin alone will still work if seeds aren't available.
- yellow onion, quartered → white onion or sweet onion. White onions are sharper; sweet onions (Vidalia) are milder. Adjust to taste preference.
