It is a known fact that happiness is never complete and it is not forever either. Although life can seem rosy, you learn in time that it resembles more a chiaroscuro in an Old Master painting. The quality and character of the masterpiece hinges upon the contrast between light and darkness. So it is in life, and we would be completely unable to appreciate joy if we had never experienced sorrow.
To express it in a much more familiar way, life is like a piano keyboard. Can’t make music unless you play the black keys along with the white ones. Our existence is full of striking contrasts: summer vs. winter, night vs. day, jungle vs. desert.
I experienced grief and personal loss for the better part of 2018. I am not, however, one to dwell in sadness. I am fully convinced that happiness is a choice we make moment to moment. I still needed to stay away for a while to mourn the loss of two very dear friends.
Keeping busy helped; it is extremely cathartic. And not to sound callous but food is a great source of solace too. Like we say in Mexico: “Las penas con pan son menos” (Bread – and the implication is that food in general – eases your grief).
If you ever wanted to find the Mexican counterpart of the ultimate comfort American dish (pot roast) well, look no further because Caldo de Olla is it.
This Caldo de Olla will for sure help you get through metaphorical and literal rainy days alike because yes, there is comfort in food in the midst of the darkest days.
Notes
Note: Cook the cabbage separately; the same applies to the plantain, if using, so that their strong and characteristic flavors don’t mix and boil together. The other veggies can be cooked in one pot.
Ingredients
- 1 lbs. bone-in beef chuck short ribs
- 1 lbs. boneless beef short ribs
- 1 medium onion
- 5 garlic cloves, peeled
- 1 large or 2 small bay leaves
- 15 whole black pepper corns
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried rosemary
- 1 TBSP kosher salt
- 4 large carrots, peeled, cooked and cut in bite-size pieces
- 1 lbs. trimmed, cooked green beans, cut in half
- 1 large plantain, cooked and cut in 1-inch pieces (optional)
- 2 corn ears, cooked and cut in 1-inch pieces
- 1/2 green cabbage, cooked and cut in wedges
- 2 medium chayote squashes, peeled, cooked and cut lengthwise in wedges (optional)
- 2 medium tomatoes
- Ground piquin chile (optional)
Instructions
- Over medium heat, place ribs, 4 garlic cloves, one half of the onion, 10 black pepper corns, bay leaves, dried herbs and salt in a large stock pot and add water, just enough to cover the meat. Bring to a boil.
- Once the water boils and scum drifts to the surface, remove it with a slotted spoon. Reduce heat to low.
- Simmer until meat is tender when tested with fork (1 hour – 1.5 hours); it should easily separate from the bone. You can do this also in the slow cooker on low for approximately 6 hours or on high for approximately 4 hours.
- In the blender process the tomatoes, the remaining half onion, the remaining garlic clove and remaining pepper corns until smooth. Pass through a sieve and pour into the caldo(meat and broth). Bring to a boil and adjust salt to taste.
- Serve meat portions into individual soup bowls, add the cooked veggies and sprinkle with ground piquin chile. Enjoy with soft, warm tortillas.
You must log in to post a comment.