In a dutch oven, combine meat, bone, sliced red radishes, chopped celery, chopped onion, chopped bell pepper, and water to 3/4 full.

Add garlic, salt, and pepper to taste.

Bring the mixture to a boil and continue to boil for 30 minutes.

Check if the meat is tender. Once tender, add the peeled and angled-cut plantains and yucca strips.

Continue boiling for another 20 to 30 minutes.

If using corn on the cob and potatoes, add them at the same time as the plantains and yucca.

Continue simmering until all vegetables are tender, approximately 1 1/2 hours total cooking time.

Taste and adjust seasonings as needed.

Serve hot, garnished with chopped cilantro if desired.

Serve with Colombian white rice on the side.