Ajiaco Criollo (Cuban Creole Stew)
prep time
20 minutes
cook time
190 minutes
Total Time:
210 minutes
Serves:
8–10
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Ingredients:
115g tsajo (salted and dried beef), soaked to desalt3.5l water
225g flank steak, cut into 2cm cubes
500g beef short ribs, cut into 2cm slices
1 bayleaf
1 medium-sized malanga amarilla (yellow taro), peeled and quartered
1 medium-sized yuca (yam), peeled and sliced into 5cm thick rounds
1 large, green, plantain, peeled and cut into 5cm thick rounds
1 large, white, sweet potato
1 large white malanga (taro), peeled and quartered
1 tropical name (yam), peeled and quartered
1 large, ripe, plantain, peeled and divided into six rounds
100g peeled and de-seeded calabaza (squash)
2 large ears of maize, husked and sliced into 5cm thick rounds
Method:
Combine the dried beef and water in a large pot over medium-high heat. Bring to a boil then reduce to a simmer, cover the pot and cook for 1 hour. Add the beef steak, ribs and bayleaf then reduce the heat to low and cook gently for 60 minutes more. During this time skim off any of the scum that comes to the surface.Add the vegetables, in the order given above, at 5 minutes intervals. Finally, add the maize and cook for an additional 12 minutes, or until the maize is tender.
Serve hot.