¡Llegó la Olla de Carne!

Introduce the dish, Olla de Carne, and explain the choice of meat including beef short ribs, beef stew meat, osso buco, and beef bone.

Chop the meat into smaller pieces for easier cooking and flavor absorption.

Add a sprig of oregano, two leaves of bay leaf, and a bunch of cilantro to the meat.

Add a head of garlic, chopped, and season with sea salt, black pepper, and red pepper.

Add enough water to cover the meat completely in the pot, ensuring there is enough broth for the dish.

Prepare the vegetables: keep the sweet potato whole to maintain its sweetness, wash the carrot thoroughly, and chop the chayote and yucca.

Place the tougher vegetables like sweet potato and carrot in the pot first, followed by the softer vegetables like corn and acorn squash.

Cook the meat and vegetables for 45 to 50 minutes on medium heat, ensuring the meat is tender and flavors are well combined.

After cooking, remove the meat and skim off excess fat from the broth if necessary.

Chop the cooked meat into serving pieces and return it to the pot with the broth.

Add the softer vegetables like corn and chayote towards the end of cooking to avoid overcooking them, cooking for an additional 3 to 4 minutes.

Serve the dish hot, ensuring all components are well integrated.

Equipment Needed

Allergens