AI-generated image
Cazuela de vacuno
Chile's clear beef soup with a whole potato, pumpkin and corn in every bowl
Cazuela is the soup Chilean grandmothers make all through winter, from Santiago's Central Valley to the farms of the south: each bowl gets a whole piece of beef on the bone, a whole potato, a wedge of pumpkin and a piece of corn in a clear broth, with a little rice or green beans and plenty of fresh coriander. It is eaten as a full meal, with pebre and bread. The mistake is cutting the vegetables small: they should stay in big pieces, one of each per person. Chef's tip: simmer the beef very gently and skim it well so the broth stays clear.
- Total time
- 145 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Put 2 ⅝ lb beef short ribs or osobuco and 10 ½ cups water in a large pot, bring slowly to the boil and skim off all the foam.
15 minStep 2: Add 1 onion, 3 garlic cloves, 1 carrot, ½ red pepper, 1 tsp dried oregano, ½ tsp ground cumin and 2 ½ tsp salt. Simmer very gently, partly covered, for 1 hour 15 minutes until the beef is tender and well past the safe 160°F.
75 minStep 3: Add 6 small potatoes and 1 ⅓ lb pumpkin and simmer 15 minutes. Add 2 corn cobs, 1 ¾ oz long-grain rice and 5 ½ oz green beans and cook for 15 minutes more, until everything is tender.
30 minStep 4: Taste for salt. Put one piece of beef, one potato, one pumpkin wedge and a piece of corn in each deep bowl, ladle over the broth and scatter with ⅔ oz coriander.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 34 g
- Carbs
- 44 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cazuela de vacuno take?
- About 145 minutes in total: 25 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Carrot & coriander soup
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.