martes, 12 de abril de 2011

Costa Rican Beef Soup

Costa Rican Beef Soup.
Step 1:
Beef Cuts-Do not be afraid of any cuts of meat as you can do no wrong. The long cooking times will break any meat and cartilage down from any cut you can buy. Beef shank, ribs, neck pieces are all full of flavor and convert into a very desirable cut of meat after prolonged cooking.
Step 2:
The arrival of electricity changed many aspects of life in the interior of Costa Rica. Without refridgeration the best vegetables to store were hardy root vegetables such as potatoes, yucca, sweet potatoes and carrots. Cabbage and corn could be relied upon to add some fresh vegetables and seasonal squash could be added in concert with their growing season. Today the typical mix is: Potatoes, Yucca, Squash, Corn-on-the-cob, cabbage, and carrots. All left in giant 2-3 inch cuts and added with the meat at the beginning of the cooking process.
Step 3:
Filling the pot with an a half of water.  Pick the meat on the bottom of the pot and then cover with the rough cut vegetables. Sprinkle generously with coarse sea salt, add a handful of bay leaves, a little of condiments such as pepper, sauce and good costa rican hot sauce. Cover again with much water as you can safely handle and place over a medium to low heat. Let cook for a minimum of 4 hours. If the temperature is right, you will not need to open the pot, stir the pot, or even look at the pot until the time to eat it.
Step 4:
Pull the meat and vegetables out of the soup and serve dry on a plate with fresh cilantro chopped on top. Serve the soup on the side with a small side of white rice. The power of a good soup bring you back to life is excited. 
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1 comentario:

  1. I love this recipe, I think it's very typical of our country. I think we should all learn the recipes and pass from generation to generation.