Autumn is in full swing and I am craving a hearty Beef broth with lots of vegetables, just like the Costa Rican Olla de Carne. But. Since I cannot get hold of the kinds of vegetables that are prominent in Central America, I adapt my version to a European style in a kind of French Pot au Feu.
Ingredients:
2 large slices of Beef shin
1 Onion, studded with 3 cloves
1 large garlic clove
10 peppercorns
2 tsp sea salt
A bouquet garni featuring; a celery stalk, parsley and coriander stalks and 2 bay leaves
Root vegetables:
2 large carrots, peeled and cut into 3 or 4 pieces
2 large parsnips, peeled and halved
1 turnip, cut into 8 pieces
1 corn cob, cut into 4 rounds
8 new potatoes, peeled, left whole if the right size
So, I'm starting with a clove studded onion, a bouquet garni, a garlic clove and salt and peppercorns.
Leaving some of the skin on the onion gives the broth a nice colour.
Ingredients:
2 large slices of Beef shin
1 Onion, studded with 3 cloves
1 large garlic clove
10 peppercorns
2 tsp sea salt
A bouquet garni featuring; a celery stalk, parsley and coriander stalks and 2 bay leaves
Root vegetables:
2 large carrots, peeled and cut into 3 or 4 pieces
2 large parsnips, peeled and halved
1 turnip, cut into 8 pieces
1 corn cob, cut into 4 rounds
8 new potatoes, peeled, left whole if the right size
So, I'm starting with a clove studded onion, a bouquet garni, a garlic clove and salt and peppercorns.
Leaving some of the skin on the onion gives the broth a nice colour.
To this I add the Beef shin and cover with cold water.
Now I bring it to a simmer, cover and simmer quietly until the meat releases from the marrow bone. This takes about 1 hour and a half,
Meanwhile I can prepare my vegetables,
Carrots, Parsnips, a turnip and a corn cob are cut into large chunks, I left the potatoes whole as they are just the right chunk size already.
Once the meat is cooked to tender but not falling apart, I take it out and leave to cool, before cutting into large chunks. I remove any bits that don't look beautiful in the finished dish, like the sinue or connective strands or any fatty bits.
The broth is then strained into a clean pot and the vegetables added. First the carrots, potatoes and turnip, followed by the corn and parsnip after 10 minutes.About another 10 minutes quiet simmering and all the vegetables should be tender to a bite, yet not falling apart.
The meat can now rejoin the pot, heated though and it's ready to serve.
In Costa Rica, Olla de carne is served with a bowl of rice. I like that, so that's what I will do. But a hunk of crusty sourdough bread would also be nice.
A little sprinkling of parsley or coriander will look and taste great as it's served.
Bon Apetit!
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