Costa Rican Olla de Carne

Olla de carne is a cherished Costa Rican beef soup known for its clear broth and generous assortment of tropical roots and vegetables.

Cooking the beef first and staggering the vegetables preserves clean broth and distinct, tender pieces.

Cut vegetables large and add them in stages so no single ingredient dissolves into the broth.

Serving Suggestions

Serve with white rice, warm corn tortillas, lime, and extra cilantro.

Recipe Notes

Store beef and vegetables in broth for up to three days and reheat below a boil.

Costa Rican Olla de Carne

Costa Rican beef and root-vegetable soup with yuca, plantain, corn, potato, chayote, carrot, and cilantro.

Servings 8 servings

Prep Time 35 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

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Equipment

• Large stockpot
• Fine-mesh skimmer
• Chef’s knife
• Ladle

Ingredients

 

US CustomaryMetric

 

1x2x3x

Beef Broth

• 2 1/2 lb beef shank and chuck cut into large irregular pieces
• 12 cups water
• 1 large yellow onion quartered
• 4 cloves garlic crushed
• 2 tsp fine salt plus more to taste

Vegetables

• 2 ears corn cut into thick rounds
• 1 lb yuca peeled, fibrous core removed, cut into chunks
• 2 medium green plantains peeled and cut into chunks
• 1 lb waxy potatoes peeled and quartered
• 2 medium chayotes peeled and cut into chunks
• 3 medium carrots cut into thick pieces
• 1/2 cup fresh cilantro roughly chopped

Instructions

 

Make the Broth:

• Combine beef, water, onion, garlic, and salt. Bring just to a boil, skim well, and reduce to a gentle simmer.
• Cook partly covered for 70 to 80 minutes until the beef begins to tenderize.

Add the Vegetables:

• Add corn, yuca, and plantain and simmer for 20 minutes. Add potatoes, chayote, and carrots.
• Cook 25 to 35 minutes more until every vegetable is tender but still holds its shape and the beef is fork-tender.

Finish:

• Remove loose bones and excess fat. Stir in most of the cilantro, adjust salt, and rest the soup for 10 minutes.
• Ladle beef, broth, and a variety of vegetables into each bowl.

Notes

• Add vegetables in stages because yuca and plantain need longer than chayote and carrot.
• Refrigerate for up to three days; reheat gently to avoid breaking the root vegetables.

Nutrition

Calories: 490kcalCarbohydrates: 48gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 105mgSodium: 760mgFiber: 8gSugar: 10g

Calories: 490kcal

Course: Main Course

Cuisine: Costa Rican

Keyword: Costa Rican Beef Soup, Olla de Carne, Root Vegetable Soup