Puchero - Various Meat and Vegetables

Puchero - Various Meat and Vegetables



ingredients:

1 pound of grain raw peas, or beans
2 liters of cold water or necessary
1 liter of broth mocotó

seasoning :

2 large onions , grated
1 bay leaf, fresh or ½ teaspoon (coffee ) crushed bay
2 sprigs of basil integers
1 sprig rosemary integer (optional )
1 spoon ( soup) of grated fresh ginger
1 spoon (soup ) shallow salt
1 pinch of nutmeg

Other Ingredients:

4 large ripe tomatoes peeled , seeded , or
1 spoon (soup ) full of paprika ( ground annatto )
1 yellow pepper , chopped
1 red pepper, chopped
4 tablets of broth or to taste (optional )
1 cup ( tea) of chopped parsley ( leaves and stems )
1 tablespoon (coffee ) fresh pepper finger chopped seeded girl
2 spoons (soup ) of corn oil
1 piece of cinnamon stick


Other Ingredients:

300 grs . of mocotó ( pata de vaca ) , cooked chopped into cubes
200 grs . muscle (beef ) raw
200 grs . thigh or wing chicken breast cut into cubes 2x2 cm
200 grs . pork rib raw fresh or brackish
200 grs . loin of pork salted raw
500 grs . tripe ( beef tripe ) without the raw fat
50 grs . lean bacon cut into small cubes
2 smoked Palos
 
vegetables :

2 medium carrots cut into strips
4 medium potatoes boiled , shelled
3 whole medium onions , cooked
1 small cabbage stew
1 deep dish cooked whole pod
2 stalks celery, cut into thin slices
1 cup fresh green peas cooked

embellishments :

10 green peppers cambucy
10 red chili finger lady


How to Prepare :

Wash all cured to remove excess salt.
Place the cured within a deep bowl capped with water, bring the refrigerator for 12 hours .

Cut the tripe into thin strips 5 to 8 cm
After cleaning the tripe , take all the fat , rinse well under running water , soak for 10 ' minutes with a cup of vinegar to remove the stench , without water or put a cup ( tea) of cachaça ( rum ) .

Place the tripe cooking covered with water and 1 cup (tea ) of vinegar in a pressure cooker for 15'minutos .

Close the pressure cooker , lift the pin , strong fire , so boil , lower pin of the pot , lower the heat to minimum.

Not cool the pan under the faucet , let cool covered, open the cooker only after cold .

After aferventada double , throw out the cooking water .
Wash the tripe well in hot water. Reserve .

Aferventar 5'minutos for the sausage , let cool , remove the skin . Reserve .

Cooking muscle in pressure cooker for 20'minutos . Reserve broth

Wash the mocotó ( braised beef) remove foot odor that is in the middle of the hull .
If you do not know the procedure above cut entire hull and discard ( throw away ) .

Put mocotó cut into slices . Cook in pan covered with water and a cup of vinegar or lemon juice pressure.

Once the pressure cooker boil , lower pin and lower the heat at least cook for one hour.

Leave to cool mocotó alone without cooling the pan under the faucet .

Drain the broth into a bowl mocotó lead the refrigerator for 12 horas.Fica gelatin .
Once cooled remove the fat that was on top , with the aid of a tablespoon and paper towels , discard the fat . This fat serves no purpose , only clogs the veins throw in the trash .

When cold , cut gelatin ( broth of mocotó ) diced 2 inches , which was under the fat, which you discarded .

How to Prepare the chickpeas :

Wash the chickpeas , soak them in cold water for 12 hours.
The next day put the chickpeas with water for cooking pressure cooker for 10'Minutos .

Close the pan , lift the pin , so it starts to boil , lower pin and lower the heat to minimum.

Not cool the pan under the faucet , let it cool normally , before opening , that is, only after he left gangbusters .

Place in a large pot , grain pre cooked chickpeas , with cooking water , strained the broth and nonfat mocotó , the broth cooking the loin muscle and raw rib.
The muscle and tripe are pre -cooked , tomatoes , chili , ginger and 5 ' minutes before removing from heat add the fresh herbs , remove before serving . The herbs should not boil dry twig becomes very tasteless.

Cook for 20-30 minutes on low heat , until the chickpeas are almost cooked . Remove the tripe , meat which are
cooked .

Join the broth a little hot water or broth muscle , add the carrots, potatoes, peas , green beans , onion, tomato , chilli stalks of leeks and chopped celery .

After the vegetables cooked , remove from broth , place on a platter .

Put back in the pot , all the tripe and meat ..

Remove from broth , so the meat is , uncooked .
Add the pieces of calf's foot jelly and simmer for another 10'Minutos over low heat .
Serve a good, warm shallow dish of clay.
If you need to put hot water in the pan where to put meat and vegetables. To not cool.
If you want you can serve separate meats and hot vegetables, sprinkle parsley on top. Garnish with flower pepper.

Before serving, season the chickpeas with fried diced bacon in oil with grated onion .

Serve the tripe with chickpeas in a deep soup pot with lid , not cool.

If you want you can serve white rice is (optional ) . No need.

Adorn the dish of meat and vegetables with several cambucy green pepper and red pepper finger prick girl

Method of Making the decor :

Prick cambucy pepper in the middle of the stem , place in a chili finger lady standing .
The green pepper is cambucy round seems a little balloon , pepper finger girl is red Long .

Note :

The Puchero is a Spanish dish of Immigrants ( working poor ) .
It is served " hot " piping hot bowl of cold winter .
*** Do not forget to warm up the dishes and all dishes and cutlery. ***