Puchero (Spanish dish) Various Meat and Vegetables

Puchero (Spanish dish) Various Meat and Vegetables

ingredients:

1 pound of grain raw beak, or white beans
2 liters of cold water
1 liter of broth mocotó defatted

spices:

2 large onions, grated
1 fresh bay leaf, or
½ tablespoon (coffee) of ground bay
2 whole basil branches
1 small bunch of whole rosemary (optional)
1 tablespoon (soup) of fresh ginger grated
1 tablespoon (soup) shallow salt
1 pinch of nutmeg

Other Ingredients:

4 large ripe tomatoes peeled, seeded, or
1 tablespoon (soup) full of paprika (ground annatto)
1 yellow pepper, chopped
1 chopped red bell pepper
1 green pepper chopped without skin
4 bouillon tablets or the like or
2 tablespoons (soup) Onion Soup industrialized (optional)
2 tablespoons (soup) corn oil
1 cup (tea) of chopped parsley (leaves and stems)
1 tablespoon (coffee) fresh chopped girl finger pepper seeded, or black pepper
1 piece of cinnamon stick (optional)


Other Ingredients Meat):

300 grams. of mocotó (cow's paw), cooked chopped into cubes
200 g. muscle (beef) raw
200 g. thigh chicken wing or breast cut into cubes 2x2 cm
200 g. fresh or salt pork rib raw
200 g. raw salt pork loin
500 g. tripe (beef maw) cooked without fat
50 g. lean bacon cut into small cubes
2 Palos smoked
The above ingredients is heavy crude.
 
vegetables:

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

Decoration:

10 green peppers cambucy
10 red peppers girl finger


Prepare the way of Pucheiro:

Wash all salted meat, to remove excess salt.
Place the salted meat, in a deep bowl with capped water, bring the refrigerator for 12 hours, changing the water every 3 hours.

Cut the tripe into thin strips, one inch wide by 5-8 long.
After thoroughly cleanse double, take all the fat, rinse well under running water, soak for 10 'minutes with a cup of vinegar to get the stench
If you prefer to put in double without a cup of water (tea) rum (brandy), to take the stench, let stand for 10 '20' minutes.

Place the double to cook covered with water and 1 cup (tea) of vinegar in a pressure cooker for 15'minutos.
Vinegar is not to darken the pan.

Close the pressure cooker, lift the pin, high heat, so a boil, lower the pin of the pan, lower the heat to a minimum.

Not cool the pan under the tap (which spoils the rubber) let cool covered, open the pot only after cold.

* After aferventada double, play cooking water out. *
Wash the tripe with plenty of hot water. Book.
Aferventar the sausage by 5'minutos, let cool, remove the skin. Book.
Cooking muscle in the pressure cooker for 20'minutos. Reserve the broth

Wash the mocotó (cow's paw) remove foot odor that is in the middle of the hull, sometimes the butcher has already withdrawn.
If you do not know how to do the above procedure cut the entire hull and discard (throw away).
Put mocotó cut into slices. Cooking in a pressure cooker with water and covered with a cup of vinegar or lemon juice (not to darken the pan).

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

Leave to cool the mocotó alone without cool the pan under the tap.

* Drain the broth mocotó a bowl, take the refrigerator for 12 hours. Is a gelatin.
Once cooled remove the fat that was on top, with the help of a tablespoon and paper towels, discard the fat. This fat is good for nothing, only clogs the veins (throw in the trash). *

When cold, cut the gelatin (the broth mocotó) in 2 cm cubes, which was under the fat, you rule.

Prepare the way of chickpeas:

Wash the chickpeas, soak in cold water for 6-8 hours.
The next day place the chickpeas with water for cooking pressure cooker for 10'Minutos.

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

Not cool the pan under the tap, let it cool normally before opening that is, only after he left full swing.

Place in a large pot, grain pre cooked chickpeas with the cooking water, the broth strained and defatted mocotó, muscle cooking broth the loin and rib raw.
The muscle and the double are pre-cooked, add the other ingredients to ginger.
Leave the cooking fire until well cooked. Remove the meat cooking first, then return to the pan just before serving.
When missing 5 'minutes before taking the fire add the fresh herbs, remove before serving. Herbs should not boil too, had seen dead branch tasteless.

To recap:

Cooking puchero for 20 to 30 minutes over low heat, until the chickpeas are almost cooked. Remove the double, meats that are
cooked.

Add the broth a little hot water or muscle broth, add the carrots, potatoes, peas, green beans, onions, tomatoes, peppers garlic-pore stalks and chopped celery.

After the vegetables cooked, remove from broth, arrange on a platter.
Put back in the pan, the double and all meat ..
Remove from broth, so the meat is, cooked.
Add the mocotó of pieces and boil for another 10'Minutos, over low heat.
Serve in a shallow earthenware dish, hot.
warning:
If you need to put hot water into the pan where to put meat and vegetables. Not to cool.
If you want to serve can separate the hot meat and the vegetables, sprinkle parsley on top. Garnish with pepper flower.

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

Serve the tripe with chickpeas in a tureen with lid founded, not cool.

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

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

Method of Making the decor:

Stick to cambucy pepper (green) in the middle of the stem, put in a whole pepper finger girl standing.
The cambucy pepper is green round seems a little balloon, pepper finger girl is red long.

Note:

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