Chilean Cazuela de Vacuno
Chilean beef cazuela with clear broth, short ribs, potato, pumpkin, corn, rice, carrots, and green beans.
Equipment
- Large stockpot
- Slotted spoon
- Six deep bowls
Ingredients
Broth and Beef
- 3 lb bone-in beef short ribs cut into six pieces
- 12 cups water
- 1 large yellow onion halved
- 3 cloves garlic smashed
- 2 tsp fine salt plus more to taste
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 cup long-grain rice rinsed
Vegetables
- 6 medium yellow potatoes peeled
- 1 1/2 lb kabocha or other firm pumpkin cut into six wedges
- 3 whole ears corn cut in half
- 3 large carrots cut into thick pieces
- 8 oz green beans trimmed
- 1 cup cilantro leaves loosely packed
Instructions
Simmer the Beef:
- Cover the beef with water and bring just to a boil. Skim, then add onion, garlic, salt, oregano, and cumin. Simmer gently for 75 minutes until nearly tender.
- Remove and discard the onion. Add rice and carrots and simmer 10 minutes.
Cook the Vegetables:
- Add potatoes, pumpkin, and corn. Simmer 20 to 25 minutes until the potatoes and beef are tender without breaking apart. Add green beans for the final 8 minutes.
- Place one beef piece, potato, pumpkin wedge, corn piece, carrots, beans, and rice in each bowl. Ladle over clear broth and finish with cilantro.
Notes
- Add the vegetables in stages so each one keeps its shape.
- Store meat and vegetables in the broth for up to three days and reheat slowly to avoid breaking the pumpkin.
Nutrition
Calories: 650kcalCarbohydrates: 58gProtein: 47gFat: 27gSaturated Fat: 10gCholesterol: 135mgSodium: 860mgFiber: 8gSugar: 10g