She is called Dona Tiola (on the left in the photo), she is 86 years old and has always lived at Costa Rica 2 typical Costa Rican recipes. One of them is this Carne Olla which looks a lot like our pot au feu but with different vegetables. If you feel like enjoying yourself by varying your classics a little bit, do not hesitate to make this traditional recipe and you will be delighted.
Dona Tiola says that this is a recipe for 6 but I think her family has a very nice appetite 😉 I would say for 8 people:
- 3 liters of water
- 2 kg of braising beef (rib dish, chuck etc.. )
- 6 large potatoes
- 3 chayotes (christophines)
- 1 or 2 plantain bananas
- 1 pinch of salt
1 cassava root
Cut the beef into large pieces (like for the pot au feu. Peel and wash potatoes. Wash the potatoes and cut them in half. Peel the cassava and cut it into chunks. If you use corn, wash it and cut it into 4 or 5 cm pieces as well.
Pour 3 liters of cold water into a large pot. Add 1 pinch of salt and the meat cut into pieces and bring to a boil. Skim to remove as much impurities as possible for about 5 minutes. Cover and cook for about 2 hours before adding the vegetables (except potatoes). Once the vegetables are added, bring to a low boil again, cover and cook for about 30 minutes more until the vegetables are ready.
Meanwhile, cook the potatoes for 13 minutes in a pressure cooker (steam) or in boiling salted water if you prefer (it’s up to you to see how long it takes to cook, I never do it that way).
Serve the vegetables and meat in a bowl, sprinkle with the broth and serve with rice (good for your own rice, I zap). The difference with our pot au feu is that the broth, meat and vegetables are all served together. And of course the assortment of vegetables is very different.
I really enjoyed this recipe and as soon as it gets cold, I will make this Costa Rican version of the pot au feu again.