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Ingredients • 350 g beef (flank, round eye, brisket) • Salt and pepper (how much?) • 3 small onion, peeled and chopped (one for the beef, 2 later on) • 1 carrot, chopped • 1 celery stalk, chopped • 2 Knorr beef stock cubes • 7 – 8 potatoes • 1 Tbsp oil • 2 garlic cloves, pressed • 1 tsp cumin • Salt and pepper, to taste • 1 tsp oregano • 1 tsp turmeric (for color) • 1 tsp paprika (for color) • 1 tsp achiote (for color, opHonal, if using, dissolve in the beef stock)* • 2 cups beef stock • 2 Tbsp coriander leaves, chopped Instruc-ons • Cook the beef in a pressure cooker for 55 mins with salt, pepper, onion, one carrot, and celery and the beef stock cubes. • Take the beef out and shred it. Keep the broth, you will need 2 cups of this later. • Peal the potatoes and boil ~15 mins. • Drain the potatoes and wait for them to cool. • Cut the potatoes into cubes (never cut the potatoes when they are hot). • In a pan over medium heat, heat oil, add onions and garlic and cook it unHl limp. • Add the beef, sHrring for about 3 mins. • Add the cumin, turmeric, paprika (to give color) and oregano. • Season with pepper and salt add the potatoes. • Add 2 cups of the beef stock reserved from before and add the coriander leaves. Costa Rican Picadillo de Papa (Beef and Potato Hash) Serves 6, can put in a corn tor1lla (see recipe) Cook: Irene Lechevalier Main course, GF Source: TradiHonal (commonly known) Costa Rican recipe * Can get achiote at Belmonte La1n Foods, 5 Ridgewood close, # G5 Ridgewood Condo (retail wing), SG 276696
