Estofado de Costillas de Ternera con Yuca y Papas en Crock Pot 
Beef Rib Stew with Yucca and Potatoes in Crock Pot
A Colombian-inspired recipe 🇨🇴. Due to their texture and toughness, beef ribs are ideal for slow cooking, in this case in a Crock Pot for 8 and a half hours, resulting in tender meat and potatoes infused with all the flavors of the cooking process.
Beef Rib Stew with Yucca and Potatoes in Crock Pot
A Colombian-inspired recipe 🇨🇴. Due to their texture and toughness, beef ribs are ideal for slow cooking, in this case in a Crock Pot for 8 and a half hours, resulting in tender meat and potatoes infused with all the flavors of the cooking process.
Cooking Instructions
- 1
Prepare the ingredients by peeling the garlic and removing the germ, then slice the vegetables into julienne strips.
- 2
Use a peeler to remove the rough skin of the yucca and cut it into thin strips. Peel the potatoes and dice them.
- 3
Season the ribs with salt and pepper, and sear them in a pan that has been infused with garlic. Set aside.
- 4
In the same pan, sauté the vegetables and yucca, adding salt to taste.
- 5
Once the ingredients are sautéed, transfer them to the Crock Pot as a base and add a couple of tablespoons of paprika.
- 6
Also place the potatoes as a base in the Crock Pot.
- 7
Next, place the beef ribs on top of the vegetable, yucca, and potato base.
- 8
Add a cup of brandy.
- 9
Add one and a half cups of chicken broth.
- 10
Set the Crock Pot to cook on Low for 8 and a half hours.
- 11
Once the cooking time is complete, check if they are cooked to your liking.
- 12
Personally, I wait until the next day to let the flavors settle and to skim the fat from the sauce if necessary.
- 13
Proceed to plate the dish.
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