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Name: Olla de carne
Total time: 2 h
Yield: Serves 6
Cuisine: Costa Rica
Ingredients: 1 kg beef short ribs or chuck with bone; 1 yellow onion; 4 cloves garlic; 1 bunch fresh cilantro; 400 g cassava (yuca); 1 green plantain; 1 chayote; 2 corn on the cob; 300 g potato; 2 carrot; 2 tsp salt; 1 tsp black pepper

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Costa Rica2 hServes 6уже готовили

Olla de carne

Ингредиенты12

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

мясоовощиспеции и соусыфруктыкрупы

Приготовление

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.
Simmer gently, partly covered, for about 1 hour 15 minutes until the beef is nearly tender.
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.
Add the cassava, potato, carrot, plantain, and corn to the pot. Season with salt and pepper.
Cook for about 20 minutes, then add the chayote and simmer until all the vegetables and the meat are tender, about 15 minutes more.
Discard the onion and cilantro stems. Chop the cilantro leaves and stir some into the broth.
Taste and adjust the salt. Serve the meat and vegetables in deep bowls with plenty of broth and extra cilantro.