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Notes: |
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Notes: Olla de carne is a hearty beef stew that is commonly prepared on weekends both in homes and in many local eateries. It is similar in style to many other international stews such as the French "pot-au-feu" and Vietnamese "pho," but distinguishes itself from these dishes by the ingredient. The stew incorporates a number of locally grown ingredients to help provide its rich taste, including cassava, carrots, corn, plantains and taro roots. Olla de carne often features larger vegetables like potatoes as well to provide an extra hearth to what is already a savory stew.
The types of beef used for the stew can vary depending on availability and personal preference, but the most common is short ribs and flank. These cuts become particularly tender when seeped in the broth, rendering the meat extremely tender and juicy. This is particularly beneficial, as many chefs prepare the meat for their olla de carne on the bone.
Olla de carne is often served with rice, beans and vegetables on a separate plate so as to preserve their individual flavors. Vegetables commonly served with olla de carne include yucca, nampi and plantains prepared both deep fried (a crispy treat known as a tostone) or sweet (the common red plantain known as a maduro).
Like many heavy stews and gumbos, the flavors of olla de carne only improve the longer that the broth cooks and reduces. As such, cooking this classic dish can be a lengthy and tiresome process, relegating many families to reserve the sizable dish for larger family gatherings, parties and other special events.
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This recipe for Olla de Carne (Hearty Beef Stew) is from