Argentina Stew Recipe
Ingredients
| Beef short ribs - 1 to 1 1/2 pounds, cut into serving-size pieces | ||
| Water | 5 Cup (16 tbs) | |
| Salt pork | 2 Ounce, sliced | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Fryer chicken | 3 Pound | |
| Carrots - 3 numbers, quartered | ||
| Onions | 3 | |
| Tomatoes - 3 numbers, quartered | ||
| Potatoes | 3 | |
| Small head cabbage - 1/2, cut into wedges | ||
| Winter squash or pumpkin - 6 ounces, peeled and cut into 1-inch cubes (1 cup) | ||
| Green pepper | 1 To taste | |
| Parsley | 3 Tablespoon, snipped | |
| Garlic | 1 Clove (5gm), minced | |
Directions
MAKING
1. In a saucepan combine ribs, water, salt pork, salt, pepper and bring it to boil.
2. Reduce heat; cover and simmer for about 1 hour.
3. Add chicken; cover and simmer for 25 minutes more.
4. Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley, and garlic; cover and simmer for about 20 minutes or till vegetables are tender.
5. Spoon off fat instantly or, cool slightly and refrigerate for several hours or and then lift fat from surface; heat the mixture and bring it to boil.
6. Season to taste with salt and pepper.
SERVING
7. Arrange the meat and vegetables on platter and garnish with parsley.
8. Serve with bowls of broth.
1. In a saucepan combine ribs, water, salt pork, salt, pepper and bring it to boil.
2. Reduce heat; cover and simmer for about 1 hour.
3. Add chicken; cover and simmer for 25 minutes more.
4. Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley, and garlic; cover and simmer for about 20 minutes or till vegetables are tender.
5. Spoon off fat instantly or, cool slightly and refrigerate for several hours or and then lift fat from surface; heat the mixture and bring it to boil.
6. Season to taste with salt and pepper.
SERVING
7. Arrange the meat and vegetables on platter and garnish with parsley.
8. Serve with bowls of broth.
Chef
