Olla de Carne

A traditional Costa Rican dish, olla de carne is the big Sunday pot that feeds the whole family. Beef shanks simmer for hours with corn, chayote, carrots, yuca, ñame, plantain, and cabbage until the broth is rich and everything is spoon-tender. It is served in deep bowls over white rice with lime wedges and a dab of hot sauce — the kind of meal that turns a quiet Sunday into a celebration.

Why this recipe works: This is a one-pot soup built on a deeply flavored beef broth and a generous pile of root vegetables. The beef shanks release gelatin as they simmer, giving the broth body and richness, while each vegetable adds its own character — corn brings sweetness, yuca and ñame bring starch and heft, and cabbage soaks up the broth beautifully.

Key ingredients

• Beef shank or short ribs: bone-in cuts with marrow make the broth rich and beefy.
• Corn on the cob: cut into thick rounds.
• Root vegetables: chayote, yuca, ñame (or sweet potato), and carrots — peeled and cut into large chunks so they hold their shape.
• Cabbage and plantain: the cabbage goes in late; a ripe plantain adds a subtle sweetness.
• Cilantro, garlic, and onion: the aromatic base of the broth.

Technique tips

Skim the foam from the broth during the first 30 minutes for a clear, clean-tasting soup. Cook the meat first — about 1 1/2 hours — before adding the vegetables so the broth has time to develop. Add the vegetables in order of density: corn and yuca first, then chayote and carrots, and cabbage and plantain last so nothing turns to mush. Season with salt only toward the end, once the broth has reduced and concentrated.

Serving and storage

Serve the soup in deep bowls with white rice on the side, lime wedges, and a drizzle of Salsa Lizano or your favorite hot sauce. Leftovers keep for 4 days in the fridge — the flavors deepen overnight. The soup freezes well for up to 3 months; thaw in the fridge and reheat gently so the vegetables do not fall apart.

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