Beef Chuck Olla de Carne

Ingredients

• 1 lb Beef Chuck, cut into large chunks
• 8 cups water or beef stock
• 1 onion, quartered
• 3 cloves garlic, smashed
• 8 oz yuca, peeled and cut into batons
• 1 green plantain, in thick rounds
• 2 cups Butternut Squash, in big chunks
• 2 Carrots, cut into lengths
• Handful cilantro, plus stems
• 1 tsp salt, plus more to taste

Method

1. Cover the Beef Chuck with the water, add the onion, garlic, cilantro stems, and salt, and simmer gently — never a hard boil — skimming foam, about 1 hour until the meat starts to relax.
2. Add the yuca and plantain, which need the longest, and simmer 15 minutes.
3. Add the Butternut Squash and Carrots and cook another 15–20 minutes, until every vegetable is tender enough to cut with a spoon but still holding its shape.
4. Season the broth until it tastes clean and beefy; it should be light, not gravy-thick.
5. Serve each bowl with a scoop of white rice dropped straight into the broth, and cilantro over the top.