Olla de Carne
1/2 a Kabocha/Pumpkin, chopped
1 Cassava, peeled and chopped
1 Large Carrot, peeled and chopped
1 Plantain, chopped
3 Red Potatoes, chopped
1 Bell Pepper, chopped
Chilies to taste, sliced in half
4 Stalks Celery, chopped
The Leaves from 4 stalks of Celery
A Handful of Cilantro
A Handful of Parsley
3 Sprigs of Thyme
1 Onion, halved
2 Bulbs of Garlic, halved
500g Beef Shoulder, cubed
4 Beef Short Ribs
Sear 500g of cubed beef and 4 beef short ribs in the bottom of a large pot.
Once nicely browned, remove the meat and add 4 liters of water to the pot.
Create a bouquet garnis by tying celery leaves, parsley, cilantro, and thyme with cooking twine.
Once the water is boiling, add a halved onion, 2 halved bulbs of garlic, the bouquet garnis, a few tbsp of salt, and the bones from the short ribs.
Cover and simmer for an hour.
After 1 hour add the beef, a chopped up kabocha squash, a peeled and chopped cassava/yucca/manioc, a large chopped carrot, a chopped plantain, 3 red potatoes ... also chopped, a chopped red bell pepper, some sliced chillies, and a few chopped celery stalks.
Cover, and simmer for another hour or until the beef is tender.
Serve with a side of rice. The beef/vegetables and soup can be served separately if desired.
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