Soups & creams
Cazuela de Vacuno
Comforting Chilean cazuela with beef, pumpkin, corn, potato and green chili.
Gluten-free
Ingredients
- 600 g of stewing beef (osso buco or brisket)
- 1 onion in cubes
- 1 carrot in slices
- 4 medium potatoes, peeled
- 4 pieces of camote pumpkin
- 2 corn cobs cut in rounds
- 1 red bell pepper in strips
- 1/2 cup of rice
- 1 tsp of paprika and 1 tsp of cumin
- Chopped parsley, salt and pepper
- 1.2 liters of hot water
Step-by-step
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- Put the onion in the mixing bowl and chop 3 sec/speed 4. Add 30 g of oil and saute 6 min/120°C/spoon speed.
- Add the meat in pieces, the paprika, cumin, salt and pepper. Sear 5 min/120°C/reverse/spoon speed.
- Add the hot water, the carrot and the bell pepper. Program 30 min/100°C/reverse/spoon speed.
- Add the potatoes, the pumpkin and the pieces of corn. Cook 20 min/100°C/reverse/spoon speed.
- Add the rice and cook 12 min/100°C/reverse/spoon speed until the rice is soft.
- Check that the potatoes and the meat are tender; adjust the salt.
- Serve in a deep plate with plenty of broth and sprinkle fresh chopped parsley.
Tips
- The pumpkin gives the sweet touch and the characteristic color to the broth.
- You can replace the rice with angel hair noodles.
- Serve with a little chopped green chili on top for more flavor.
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