soupCosta Rican

Olla De Carne

Name: Olla De Carne
Prep time: 35 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 1.2 kg Beef shank (bone-in); 500 g Cassava; 400 g Squash; 2 pieces Corn (on the cob); 2 pieces Plantain (green); 400 g Potatoes; 3 pieces Carrots; 1 piece Onion; 1 piece Sweet pepper; 40 g Coriander; 400 g Rice (to serve); 2 pieces Lime; To taste Salt and pepper

Olla De Carne is a classic Costa Rican soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef shank (bone-in), Cassava, Squash, Corn (on the cob), Plantain (green), Potatoes, Carrots, Onion, Sweet pepper, Coriander, Rice (to serve), Lime and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Costa Rican cooking, be sure to also explore our recipe for Chorreadas.

Difficulty: easyPrep: 35 minCook: 180 minServes 6

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Ingredients

Beef shank (bone-in)1.2 kg
Cassava500 g
Squash400 g
Corn (on the cob)2 pieces
Plantain (green)2 pieces
Potatoes400 g
Carrots3 pieces
Onion1 piece
Sweet pepper1 piece
Coriander40 g
Rice (to serve)400 g
Lime2 pieces
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1♨️ Boil

Cover the shank with cold water, bring it to the boil and skim it thoroughly.

Step 2🍲 Simmer

Add the onion, pepper and salt and simmer two hours, until the meat is tender.

Step 3

Cut the cassava into large pieces, removing the woody core, and add it to the broth.

Step 4

Twenty minutes later add the corn on the cob and the carrots.

Step 5

Twenty minutes after that add the potatoes and squash in large pieces.

Step 6

The plantain goes in last and cooks ten minutes, no longer.

Step 7✨ Serve

Lift the solids out onto a platter, ladle the broth into cups and serve with rice, coriander and lime.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Olla De Carne carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown beef shank (bone-in) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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