Olla de carne

Method 7 steps

1. 1

   Cover the shank with cold water, bring it to the boil and skim it thoroughly.

2. 2

   Add the onion, pepper and salt and simmer two hours, until the meat is tender.

3. 3

   Cut the cassava into large pieces, removing the woody core, and add it to the broth.

4. 4

   Twenty minutes later add the corn on the cob and the carrots.

5. 5

   Twenty minutes after that add the potatoes and squash in large pieces.

6. 6

   The plantain goes in last and cooks ten minutes, no longer.

7. 7

   Lift the solids out onto a platter, ladle the broth into cups and serve with rice, coriander and lime.