← Nouns Cooking · Soup Pot

Ingredients

• 800 g bone-in beef (short rib, brisket or chuck), in 4 pieces
• 2 tbsp Vegetable oil
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 2 Carrot, sliced
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Dried oregano
• 2 l hot water
• 4 small whole potatoes, peeled
• 400 g pumpkin or butternut squash, cut into 4 thick wedges, skin on
• 2 corn cobs, halved
• 50 g long-grain rice
• 100 g Green beans, cut into short lengths
• 3 tbsp fresh coriander or parsley, chopped
• Salt
• Black pepper

Method

1. Season the beef with salt. Heat the oil in a large pot over medium-high heat and brown the beef on all sides for 8 min. Lift it out.
2. Lower the heat to medium, add the onion, garlic and carrot and cook for 5 min. Stir in the cumin, paprika and oregano for 30 seconds.
3. Return the beef, pour in the hot water and bring to a boil. Skim, then cover and simmer for 1 hour, until the beef is tender.
4. Add the potatoes and pumpkin and simmer for 15 min.
5. Add the corn and rice and simmer for 15 min more, then add the green beans for the last 5 min. Season with salt and pepper.
6. Serve one piece of beef, one potato, a wedge of pumpkin and a piece of corn in each wide bowl, ladle the broth over and finish with coriander.

Tips

• Chileans often drink the broth first and then eat the meat and vegetables with a knife and fork.
• Chicken thighs make cazuela de ave; they need only 30 min before the vegetables go in.

Sources

Written in our own words after cross-checking these recipes:

SBS Food South America to the World