Cazuela De Vacuno (Traditional Chilean Meat Casserol)
Intro: Cazuela De Vacuno (Traditional Chilean Meat Casserol)
How to make a traditional Chilean meat casserol
STEP 1: Ingredients
Oil for frying
600-800g diced stewing beef
1 onion cut in to quarters
1 carrot cut into strips
Salt snd pepper
Oregano
Cumin
Parsley
1/2 cup of green beans
4 potatoes
4 slices of pumpkin
4 slices of corn on the cob
3 spoonfuls of rice
Merquen (Chilean spice for decoration - don't worry if you don't have any)
Corriander
En Espanola:
Aceite
600-800g de tapapecho cortado en 4 trozos
1 cebolla chica en cuartos
1 zanahoria pelada y en palitos
Sal y pimienta
Oregano
Comino
Perejil
1/2 taza de porotos verdes picados
4 papas medianas peladas
4 trozos de zapallo
4 trozos de choclo
3 cucharadas de arroz
Merquen
Cilantro
600-800g diced stewing beef
1 onion cut in to quarters
1 carrot cut into strips
Salt snd pepper
Oregano
Cumin
Parsley
1/2 cup of green beans
4 potatoes
4 slices of pumpkin
4 slices of corn on the cob
3 spoonfuls of rice
Merquen (Chilean spice for decoration - don't worry if you don't have any)
Corriander
En Espanola:
Aceite
600-800g de tapapecho cortado en 4 trozos
1 cebolla chica en cuartos
1 zanahoria pelada y en palitos
Sal y pimienta
Oregano
Comino
Perejil
1/2 taza de porotos verdes picados
4 papas medianas peladas
4 trozos de zapallo
4 trozos de choclo
3 cucharadas de arroz
Merquen
Cilantro
STEP 2: How to Cook
1. In a big pot fry the meat in the oil until brown for approximately 8-10min
2. Add the onion and carrot and cook fry for a further 5 min
3. Add the salt, pepper, oregano and cumin and cook for a further 1 min
4. Add 6-8 cups of cold water and bring to the boil
5. Add the potatoes, pumpkin, green beans, corn on the cob, rice, parsley and more water if necessary. Simmer on a low heat for 1 to 2 hours until the sauce has thickened up a bit and it tastes delicious
En Espanola:
1. En una olla grande, calentar el aceite y cocinar 8-10min
2. Anadir la cebolla y zanahoria y cocinar 5min
3. Sazona con sal, pimienta, oregano y comino y cocinar 1min
4. Agregar 6-8 tazas de agua fria hervir la mezcla
5. Anadir perejil, porotos verdes, papas medianas, zapallo, choclo y arroz. Cocinar 1o 2 horas
2. Add the onion and carrot and cook fry for a further 5 min
3. Add the salt, pepper, oregano and cumin and cook for a further 1 min
4. Add 6-8 cups of cold water and bring to the boil
5. Add the potatoes, pumpkin, green beans, corn on the cob, rice, parsley and more water if necessary. Simmer on a low heat for 1 to 2 hours until the sauce has thickened up a bit and it tastes delicious
En Espanola:
1. En una olla grande, calentar el aceite y cocinar 8-10min
2. Anadir la cebolla y zanahoria y cocinar 5min
3. Sazona con sal, pimienta, oregano y comino y cocinar 1min
4. Agregar 6-8 tazas de agua fria hervir la mezcla
5. Anadir perejil, porotos verdes, papas medianas, zapallo, choclo y arroz. Cocinar 1o 2 horas
STEP 3: How to Serve
1. Spoon out the hot stew into four bowls. Make sure you have a piece of potato, corn on the cob, pumpkin and meat in each bowl
2. Sprinkle with merquen and a small handful of corriander
En Espanola:
1. Servir con merquen y cilantro
2. Sprinkle with merquen and a small handful of corriander
En Espanola:
1. Servir con merquen y cilantro
16 Comments
TANZMEISTER 13 years ago
Chile powder can be substituted for Merquen with similarly wonderful results.
pheebs 13 years ago
RobertAdams 13 years ago
hruuum 13 years ago
money
camirrakiu 13 years ago
A ver si, ahora que vi las instrucciones me animo a hacer cazuela yo algún día.
thepelton 13 years ago
fvaldivia 13 years ago
chonfel32 13 years ago
sebithax 13 years ago
pheebs 13 years ago
canida 13 years ago
susymorrison26 3 years ago
lcastiglia 12 years ago
beckyboel 13 years ago
eyang 13 years ago
vegancraftgal 13 years ago
http://www.fourgreensteps.com/community/recipes/52/489