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Bife de Costilla a la Olla
A hearty and flavorful beef rib stew, slow-cooked in a pot with onions and seasonings until tender. Often served with mandioca (cassava) and a side of rice or salad.
ð§ ææ
- 1.5 kg Beef ribs(cut into serving pieces)
- 1 kg Onions(roughly chopped)
- 4 whole Garlic cloves
- 1 tbsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 tsp Oregano(dried)
- 3 tbsp Vegetable oil
- 60 ml Water(optional, if needed)
ðšâð³ äœãæ¹
- 1
Season the beef ribs generously with salt and pepper.
- 2
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef ribs on all sides until browned.
- 3
Remove the ribs from the pot and set aside. Add the chopped onions to the pot and sauté until softened and lightly caramelized, about 8-10 minutes.
- 4
Add the whole garlic cloves, dried oregano, and a bit more salt and pepper to the onions. Stir to combine.
- 5
Return the beef ribs to the pot, nestling them amongst the onions. If the pot seems dry, add a small amount of water (about 60ml).
- 6
Cover the pot tightly and reduce the heat to low. Simmer for at least 1 hour and 30 minutes, or until the beef is very tender and falling off the bone. Check periodically and add a splash of water if it seems too dry.
- 7
Once the beef is tender, taste and adjust seasoning if necessary. Serve hot, often with boiled mandioca (cassava) and a side of rice or salad.
ð¡ ããã®ã³ã
- âFor an even more tender result, you can cook this in a pressure cooker for about 45-50 minutes.
- âEnsure the pot is well-sealed to trap moisture during the slow cooking process.
- âThe caramelization of the onions adds a significant depth of flavor to the stew.
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- Add other vegetables like bell peppers or carrots along with the onions.
- A splash of red wine can be added during the sautéing of the onions for extra richness.