👨‍🍳 作り方

1. 1

   For the Olla de Carne: In a large pot or Dutch oven, place the beef, water, onion, smashed garlic, and cilantro bunch. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the beef is tender.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Skim off any foam that rises to the surface during the first 30 minutes of simmering.
2. 2

   Add the corn, yuca, sweet potato, carrots, and green plantain to the pot. Add more water if needed to cover the ingredients. Season with salt and pepper.

   💡 プロのコツ: Ensure all vegetables are submerged.
3. 3

   Bring back to a boil, then reduce heat, cover, and simmer for another 45-60 minutes, or until the vegetables are tender.

   ⏱️ 60 minutes

   💡 プロのコツ: The cooking time for vegetables may vary; check for tenderness.
4. 4

   While the olla de carne is simmering, prepare the Arroz de Coco: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil.

   💡 プロのコツ: Stir to ensure rice doesn't stick initially.
5. 5

   Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Let stand, covered, for 5 minutes before fluffing with a fork.

   ⏱️ 20 minutes
6. 6

   Remove the cilantro bunch from the Olla de Carne before serving. Adjust seasoning if necessary.

   💡 プロのコツ: Serve the Olla de Carne hot, with a generous portion of Arroz de Coco on the side.