Olla de carne recipe

A Costa Rican Sunday pot where bone-in shank and a procession of tropical tubers go in by cooking time, served as broth, solids and rice apart.

4 hours and 5 minuteseasy12 ingredients

Ingredients

• 1000 g beef shank with bone
• 400 g cassava
• 2 chayote
• 1 green plantain
• 2 corn on the cob
• 300 g sweet potato
• 400 g potatoes
• 2 carrots
• 300 g ayote squash
• 1 onion
• 3 clove garlic
• 1 bunch cilantro

How to make Olla de carne

1. Put 1 kg of bone-in beef shank in a large pot with 3 litres of cold water, 1 quartered onion, 3 garlic cloves and salt. Bring it up slowly and skim the grey foam.
2. Simmer covered for 2 to 2.5 hours until the meat yields and the marrow has enriched the broth. The length is the dish; a one hour version stays thin.
3. Add 400 g of cassava in chunks and 2 ears of corn cut into thirds, and cook 30 minutes.
4. Add 2 chayotes, 2 carrots and 300 g of ayote squash, and cook 20 minutes more.
5. Add 400 g of potatoes, 300 g of sweet potato and 1 green plantain in thick rounds, and cook 20-30 minutes until a fork goes in without the pieces collapsing.
6. Taste and salt now, once the starches have absorbed some of it, then stir in chopped cilantro off the heat.
7. Serve in three parts as in Costa Rica: the broth in a bowl, the meat and vegetables on a plate, white rice on the side.

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