Costa Rican Olla de Carne
Costa Rican beef and root-vegetable soup with yuca, plantain, corn, potato, chayote, carrot, and cilantro.
Equipment
- Large stockpot
- Fine-mesh skimmer
- Chef's knife
- Ladle
Ingredients
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