Olla de carne
The Costa Rican meat pot with cassava, squash, corn and plantain.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cover the shank with cold water, bring it to the boil and skim it thoroughly.
Add the onion, pepper and salt and simmer two hours, until the meat is tender.
Cut the cassava into large pieces, removing the woody core, and add it to the broth.
Twenty minutes later add the corn on the cob and the carrots.
Twenty minutes after that add the potatoes and squash in large pieces.
The plantain goes in last and cooks ten minutes, no longer.
Lift the solids out onto a platter, ladle the broth into cups and serve with rice, coriander and lime.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Aleat88 · CC BY-SA 4.0