BEEF CAZUELA
By Simbooker on the 30th September 2019
Files & Tags: recipes, index, beef, soups and stews, caribbean & latin american, potatoes & root vegetables
My first slow cook of the autumn is a South American
one pot hearty beef soup that ticks all the boxes.
one pot hearty beef soup that ticks all the boxes.
I once had a fling with a handsome Chilean guy, I've never forgotten him because his name was Pablo. I remember the first time I tasted his mother's cooking, the delicious taste of her potato beef stew has never left me.
So what is a Cazuela? It's a stock or soup; sometimes considered a stew made with vegetables, and can be either meat based or instead made with poultry or seafood. There are variations all over South America. This is my take on Cazuela; I've made it simple and easy all in one pot.
BEEF CAZUELA RECIPE
I've used short ribs for this recipe which is a
popular cut of beef in South America.
THE INGREDIENTS
This recipe is easy, it takes time but basically all you do is dump everything in a pot and let it slow cook.
This recipe is easy, it takes time but basically all you do is dump everything in a pot and let it slow cook.
4 large meaty short ribs, you can always double this amount. 2 carrots sliced, 2 celery sticks sliced, 2 large onions sliced in the middle, 1 whole garlic bulb sliced, 2 or 3 sweetcorn "on the cob" cut in half or thirds, 1 bunch of Cilantro or Parsley, 4 large potatoes peeled and cut into chunks, 1 telma stock cube, 10 cups of water or beef or chicken stock approximately. Also pumpkin or squash which will melt into the soup imparting a delicious flavour. About 5 slices or chunks of pumpkin. Salt and pepper to taste.
THE DIRECTIONS
THE DIRECTIONS
Bring the pot of water to boil add all the vegetables, herbs and the onion and garlic. Don't forget to add the pumpkin and the stock cube. Let this boil for 25 minutes and then add the beef and turn to low-medium heat and cover the pot. Let the beef simmer for approximately 2 hours. Check occasionally, and test the meat with a fork and taste for salt and pepper. Do not worry about scooping the top of the stock when the protein rises from the meat.
Have your potatoes ready in water because they will be added in the last 25 minutes and the corn in the last 15 minutes.
Serve in a bowl, garnish with Parsley or Cilantro and enjoy.
Have your potatoes ready in water because they will be added in the last 25 minutes and the corn in the last 15 minutes.
Serve in a bowl, garnish with Parsley or Cilantro and enjoy.