Cuisine : Olla De Carne - How to prepare this Costa Rican dish

 




"Olla de carne" is a traditional Costa Rican beef stew. It's a hearty and flavorful dish that reflects the country's culinary heritage. Here's how it is typically made:


Ingredients:

- Beef (usually a mix of cuts like shank, brisket, or chuck), cut into pieces

- Yuca (cassava), peeled and cut into chunks

- Sweet potatoes, peeled and cut into chunks

- Plantains, peeled and sliced

- Corn on the cob, cut into pieces

- Carrots, peeled and sliced

- Potatoes, peeled and cut into chunks

- Chayote squash, peeled and cut into chunks

- Green beans, trimmed and cut into pieces

- Cabbage, chopped

- Onion, chopped

- Garlic, minced

- Beef broth or water

- Cilantro, chopped

- Salsa Lizano (a Costa Rican condiment)

- Salt and pepper to taste


Instructions:


1. In a large pot, heat some oil and sauté the chopped onions and minced garlic until they become fragrant.


2. Add the beef pieces and brown them on all sides. Season with salt and pepper.


3. Pour in enough beef broth or water to cover the beef. Bring it to a simmer and let it cook until the meat is tender. This may take a couple of hours, so be patient.


4. Once the meat is tender, start adding the various vegetables to the pot. Start with the yuca, sweet potatoes, plantains, and corn, as these take longer to cook. Allow them to simmer until they are partially cooked.


5. Add the remaining vegetables, such as carrots, potatoes, chayote, green beans, and cabbage, to the pot. Continue simmering until all the vegetables are tender and the flavors meld together.


6. Season the Olla de carne with chopped cilantro and a few dashes of Salsa Lizano. Adjust the salt and pepper to taste.


7. Serve the Olla de carne hot, with some white rice on the side. Some people also like to add a splash of lime juice for extra flavor.


Olla de carne is a comforting and nourishing dish, and it's often enjoyed with family and friends in Costa Rica. It's a wonderful representation of the country's rich culinary tradition.

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