Olla de Carne - Beef & Vegetable Soup Recipe from Costa Rica

Add a glug of olive oil to a large pan.

Cube the shoulder roast into 3 cm cubes and add to the pan over high heat.

Add short ribs to the pan, ensuring all meat touches the bottom.

Brown the meat until a nice sear forms and smoke comes out of the pot, then remove the meat.

Add 4 liters of water to the pot, scraping the fond off the bottom with a wooden spatula.

Bring the water to a boil.

Add a halved onion, 2 garlic bulbs (paper on), and the bones from the short ribs to the pot.

Make a bouquet garni with celery greens, cilantro, parsley, and thyme, and add it to the pot.

Season with sea salt and cover, letting it simmer for one hour.

Prepare the pumpkin by cutting it in half and removing the seeds, then cut into pieces similar to the meat.

Peel and chop 3 red potatoes into similar sized pieces.

Peel yuca and cut into quarters, then chop into similar sized pieces.

Peel and chop a carrot.

Cut the ends off a green plantain and peel it, then chop it up.

Chop a few Serrano chilies in half.

Slice a few stalks of celery and chop a red bell pepper into chunks.

Add the rested meat back into the pot, cover, and let it cook for another hour or until the meat is tender.

Equipment Needed

Allergens