Ajiaco Criollo (Cuban Beef & Root Vegetable Stew)

Preparation

1. 1

   Cut the braising beef and pork into large 4-5 cm chunks. In a big pot, cover them with 2.5 litres of cold water with 1 tsp of salt, bring to a boil, then lower the heat and simmer covered for 45 minutes: this long poaching is what builds the broth's deep flavour.

2. 2

   Add the chicken pieces and keep cooking for 20 more minutes, until all three meats are tender. Skim the broth regularly to keep it clear.

3. 3

   Meanwhile, peel and cut the yuca and the pumpkin into large chunks — these are the traditional "viandas" of ajiaco, they will thicken the broth as they cook.

4. 4

   Add these roots to the pot with the sliced onion and crushed garlic, and simmer for another 25 minutes, until a knife slides easily into the yuca.

5. 5

   Add the corn cut into thick rounds and the ripe plantain cut into chunks, keep cooking for 15 minutes: the plantain will slightly break down and thicken the broth, that's normal and expected.

6. 6

   Roughly mash a few pieces of pumpkin against the side of the pot with a spoon to thicken the broth further without blending it completely.

7. 7

   Taste and adjust the seasoning with salt and pepper — the broth should be generously salted, it carries the whole dish.

8. 8

   Serve piping hot in large soup bowls, sharing the three meats and root vegetables evenly between plates, with a lime wedge to squeeze over.