Latin American 90 min

Cazuela de Vacuno Chilena

Name: Cazuela de Vacuno Chilena
Total time: 90 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3 lbs bone-in beef short ribs or osso buco cuts; 4 large Yukon Gold potatoes, peeled and halved; 3 ears corn, cut into thirds; 3 carrots, cut into large chunks; 1 butternut squash, peeled and cut into large cubes; 1 bunch green beans, trimmed; 1 white onion, diced; 4 cloves garlic, minced; ½ cup long-grain white rice; 1 tablespoon sweet paprika; 1 teaspoon cumin; 2 tablespoons vegetable oil; Salt, pepper, and fresh cilantro to taste

comfort-foodhigh-proteingluten-free

Ingredientsfor 2

480

Cal

38g

Protein

44g

Carbs

18g

Fat

13 lbs bone-in beef short ribs or osso buco cuts
24 large Yukon Gold potatoes, peeled and halved
33 ears corn, cut into thirds
43 carrots, cut into large chunks
51 butternut squash, peeled and cut into large cubes
61 bunch green beans, trimmed
71 white onion, diced
84 cloves garlic, minced
9½ cup long-grain white rice
101 tablespoon sweet paprika
111 teaspoon cumin
122 tablespoons vegetable oil
13Salt, pepper, and fresh cilantro to taste

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Instructions

1
Season beef pieces generously with salt and pepper. Heat oil in a large heavy pot over high heat. Brown beef in batches for 3–4 minutes per side. Remove and set aside.
2
Cook onion in the same pot over medium heat until golden, 6 minutes. Add garlic, paprika, and cumin and cook 2 minutes. Add 8 cups of water and bring to a boil. Return beef, skim foam, and simmer covered for 40 minutes.
3
Add potatoes, corn, carrots, and squash. Continue simmering 20 minutes. Add rice and green beans and cook 15 more minutes until rice is tender and all vegetables are cooked through.
4
The broth should be richly flavored but clear. Each bowl should have one piece of beef, a potato half, corn, and an assortment of vegetables in the broth. Top with fresh cilantro and serve with pebre (Chilean salsa) on the side.