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5.0 from 3 votes

Olla de Carne

Olla de carne (meat pot) is one of the jewels of Costa Rican cuisine. It is prepared with beef, potatoes and other vegetables that are slow-cooked.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings: 8 personnes
Course: Main Course
Cuisine: South American , Costa Rican

Ingredients

  • 2 lb beef shank , cut into pieces
  • 4 lb beef short ribs (with bone), cut into pieces
  • 2 onions , chopped
  • 2 talks celery , diced
  • 2 red bell peppers , diced
  • 6 cloves garlic , chopped
  • 1 teaspoon cumin
  • 1 prig thyme
  • 1 small bunch cilantro , finely chopped
  • 2 lb potatoes , cut into large cubes
  • 1½ lb cassava , cut into large cubes
  • 1 lb sweet potatoes , cut into large cubes
  • 2 taro roots , cut into large cubes
  • 2 chayotes , cut into large cubes
  • 3 carrots , sliced
  • 4 ears of corn , cut into large slices
  • 1 yellow plantain
  • 1 green plantain
  • salt
  • pepper
  • salsa lizano

Instructions

    Cup of Yum
  1. In a large pot of boiling water, over medium heat, boil the meat with the onion, celery, bell pepper, garlic, cumin, thyme, and cilantro (keep a little to serve). Season with salt and pepper.
  2. When the meat begins to soften, after about 45 minutes, skim, lower the heat to low and simmer for 3h30.
  3. After 1h30 of cooking, add the taro, the cassava, and the corn.
  4. After 2 hours of cooking, add the chayotes and the carrots.
  5. After 2h30 of cooking, add the potatoes, plantains and sweet potatoes.
  6. Add boiling water if necessary, as the liquid must always be at the height of the meat and vegetables.
  7. Serve with broth, pilaf white rice, hot sauce, orange wedges, fresh herbs and Lizano sauce (typical Costa Rican sauce).