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Loading...Olla de carne is a beloved Costa Rican Sunday family dish, a richly beefy broth packed with tender root vegetables, corn, plantain, and squash that all simmer together until meltingly soft. It is traditionally ladled over white rice and garnished with fresh cilantro and a squeeze of lime.
Prep Time20 mins
Cook Time110 mins
Total Time130 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 16 gFat
- 6 gSaturated Fat
- 48 gCarbs
- 6 gFiber
- 8 gSugar
- 36 gProtein
- 620 mgSodium
- 1150 mgPotassium
- 85 mgCalcium
- 5.2 mgIron
- 26 mgVitamin C
- 245 mcgVitamin A
Ingredients
For the beef and broth
- 2.5 lbs beef shank with bone, cut into 2-inch chunks
- 10 cups cold water
- 1 large white onion, quartered
- 4 garlic cloves, smashed
- 2 tbsp fresh oregano (or 2 tsp dried)
- 1 tsp whole black peppercorns
- 2 bay leaves
- 2 tbsp coarse kosher salt, plus more to taste
For the vegetables
- 2 ears fresh corn, husked and cut in half
- 1 lb yuca (cassava), peeled and cut into 2-inch chunks
- 1 small ayote squash or kabocha (about 1 lb), seeded and cut into wedges
- 1 large green plantain, peeled and cut into 1-inch rounds
- 1 chayote squash, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch pieces
- 2 medium russet potatoes, peeled and quartered
- 1 small sweet potato or ñampí, peeled and cut into chunks
For serving
- Steamed white rice
- 1/2 cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- Picante hot sauce (Lizano or Cholula), optional
Directions
- Place the beef shank chunks in a large stockpot, cover with the 10 cups of cold water, and bring slowly to a boil over medium-high heat. Skim off any gray foam that rises to the surface during the first 5 minutes.
- Add the quartered onion, smashed garlic, oregano, peppercorns, bay leaves, and 2 tablespoons of salt. Reduce the heat to low, partially cover, and simmer gently for 60 minutes, until the beef is starting to soften but not yet falling off the bone.
- Add the yuca, corn, carrots, potatoes, sweet potato, and chayote to the pot. Continue simmering uncovered for 25 minutes so the broth concentrates slightly.
- Stir in the plantain rounds and ayote squash wedges and cook for another 20 to 25 minutes, until all the root vegetables and squash are fork-tender and the beef is shredding easily from the bone.
- Remove the bay leaves and discard. Lift the beef chunks out, pull the meat off the bones in large pieces, and return the meat to the pot; discard the bones.
- Taste the broth and adjust the salt. If you prefer a cleaner-looking bowl, skim a little of the surface fat, but a thin glossy layer is traditional.
- Ladle the stew into deep bowls, making sure each serving gets a piece of corn, a mix of vegetables, and plenty of rich beef broth over a scoop of steamed white rice.
- Finish each bowl with a generous sprinkle of fresh cilantro, a squeeze of lime, and a dash of hot sauce if you like a little heat.
Cook’s Notes
- Olla de carne is even better the next day: the starches from the yuca and plantain thicken the broth into a silky, almost gravy-like consistency after a night in the fridge.
- If you cannot find ayote, kabocha or even a small piece of calabaza squash makes an excellent substitute; avoid watery varieties like butternut that will dissolve.
- Bone-in beef shank is essential for the deep, gelatin-rich broth; lean stew meat will give a much thinner, less satisfying result.
- For an authentic touch, add a handful of ayote seeds (cleaned and toasted) on top of each bowl for a nutty crunch.
- Always add the plantain last, as it becomes starchy and falls apart if simmered too long.
