Costa Rican Olla de Carne
In every Costa Rican home there is a home recipe for the typical OLLA DE CARNE. Usually, it’s passed from one generation to the next. This one was given to me by a close Tica friend.
Get lots of other yummy options for traditional Costa Rican food.
How to cook Olla de Carne Costa Rican Style?
2 kg of beef meat prepared with salt and sour orange in big pieces with no fat.
2 corncobs chopped in pieces.
12 cups of water
2 bay leaves
2 chayotes chopped in four pieces
Towards the end add:
2 cups of water
250 gr. Of carrots cut into pieces
1 big onion chopped in four
1 sweet and red chile
1 roll of coriander
1 branch of celery
4 teaspoons of salt
After taking the meat out and chopping it into small pieces
500 gr. Yuca chopped into pieces
500 gr. potatoes peeled
500 gr. sweet potato peeled chopped into pieces
1 Plantain almost ripe chopped into pieces
500 gr. ripe ayote with skin chopped into pieces
COOK IT UP:
In a big bowl heat up the beef, the corncobs the water, and the bay leaves. When it starts to boil, turn down the heat to a minimum, cover the bowl and cook until it gets soft.
The cooking time is approximately 2 hours. Mixing it once in a while. In the end, add the chayotes. 2 cups of water, 250 gr. Of carrots cutted in pieces 1 big onion chopped in four, 1 sweet and red chile, 3 garlic, 1 roll of coriander, 1 branch of celery, salt.
Blend all the ingredients and add them. At the moment that it starts to boil again, take out the meat and cut it into smaller pieces and put it back into the bowl.
After that add the yuca, the potatoes, the sweet potato, and plantain. Let everything boil, approximately, for another 30 min. with the bowl covered.
At the very end, add the ayote and let it boil for another 10 min.
Remove the bowl from the heat and serve it up.
Suggestion: You can drain the vegetable stock.
For 6 or 8 portions
SERVE IT UP:
You can add some coriander branches to add a little bit of color and pleasant smell, and a few drops of lemon if you like.
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