Browse Recipes
 Locro con Carne de Pecho (Argentine Stew)
     500 grs. beef brisket  250 grs. beef bones
     1,1/2 cups white peeled corn  250 grs. bacon
     1 large onion  1 tomato
     250 grs. squash  1 sweet potato
     4 tablespoons olive oil  1 handful chives
     1 tablespoons paprika  1 teaspoon ground cumin
     1 teaspoon oregano  parsley
     1/2 green bell pepper  1/2 red bell pepper
1. Soak the corn overnight. The next day, place the corn in a pot with abundant water. Add the following ingredients: the beef brisket, bones, bacon, chopped onion, and whole tomato. Season with salt, and cook at low heat for 2 hours. Add more water if necessary.
2. Peel and dice the squash and sweet potato. Remove them from the pot when they are tender.
3. Remove also the beef brisket, and bacon. Shred the meat with your hands, and dice the bacon. Place them again in pot.
4. Heat oil in a pan, and add the chopped chives and chopped peppers. Stir fry them for 2 minutes, then add the paprika, cumin, oregano, chopped parsley, and salt. Set aside in a saucer.
5. Serve the locro with the saucer containing the stir fried chives.
 Categories:  Beef, Stew, Argentine
 Estimated Serving:  6
 Estimated preparation time:  180 min.
 Language:  English
 Shared by:  AnaPau    2009/04/29
Ver sitio en español View site in english Ver site em português
Copyright © 2008 - 2011 by Software Andina, All Rights Reserved.