Olla de carne

Ingrédients12

• beef short ribs or chuck with bone1 kg
• yellow onion1
• garlic4 cloves
• fresh cilantro1 bunch
• cassava (yuca)400 g
• green plantain1
• chayote1
• corn on the cob2
• potato300 g
• carrot2
• salt2 tsp
• black pepper1 tsp

Préparation

1. Place the beef in a large pot with enough water to cover it by several centimeters. Bring to a boil, skim the foam, then add the halved onion, garlic, and a few cilantro stems.
2. Simmer gently, partly covered, for about 1 hour 15 minutes until the beef is nearly tender.
3. Peel and cut the cassava, potato, carrot, and chayote into large chunks. Peel and cut the plantain into thick pieces. Cut the corn into rounds.
4. Add the cassava, potato, carrot, plantain, and corn to the pot. Season with salt and pepper.
5. Cook for about 20 minutes, then add the chayote and simmer until all the vegetables and the meat are tender, about 15 minutes more.
6. Discard the onion and cilantro stems. Chop the cilantro leaves and stir some into the broth.
7. Taste and adjust the salt. Serve the meat and vegetables in deep bowls with plenty of broth and extra cilantro.