Cooked Winter Plate - Meat and Vegetable Grilled
Various Meat and Vegetable Cooked
Ingredients:
1 pound chickpeas or white beans to soak for 8 hours on the eve
2 liters of cold water
Meat:
300 to 500 grs. Of muscle (beef) raw into large chunks
300 grs. Thigh of the chicken wing or breast cut into cubes 2x2 cm
300 grs. Pork ribs fresh or salted (desalgar before) into pieces.
200 grs. Pork loin or raw chopped
Cubes of 2x2 cm.
200 grs of lamb or mutton or to taste chopped (optional)
2 smoked sausages, boiled separately, throw the water away
6 slices of pork sausage, separate cooking, throw the water off, then cut into slices.
50 grs. Of thin bacon cut into small cubes
Vegetables:
2 medium carrots cut into strips or squares
4 boiled medium sized potatoes, not minced in cubes or yams, yams, manioc or half a half
3 medium onions, cooked
1 medium cabbage cooked then cut into pieces
1 whole bottom plate of boiled beans
2 stalks of scalloped raw celery cut into thin slices
1 cup cooked fresh green peas
1 clove garlic, sliced
2 bay leaves
1 tablespoon of salt
1o ½ finger pepper, seeded, chopped
If you want you can put 500 grs. Canned palm hearts drained and washed chopped (optional)
Other Ingredients:
4 large mature tomatoes without skins without seeds, or
1 tablespoon full of paprika (ground urucum), or the same amount turmeric powder (optional)
3 peppers one red, one yellow and one green, (green without the skin)
2 tablespoons of broth or to taste (optional)
1 cup of parsley (chopped leaves and stalks)
2 tablespoons corn oil
1 piece of cinnamon stick (optional)
1 large chopped onion
4 medium ears cut into thick slices
Other Vegetable Options:
If you want you can add Other Vegetables:
Zucchini, squash, eggplant, banana cooked nanina among others.
Way of preparing:
Thoroughly wash all salted meats to remove excess salt.
Put the salted meats, inside a deep bowl with capped water, take the refrigerator for 8 hours to desalgar, change the water twice.
Sprinkle the peel for 10 minutes, allow to cool, remove the skin, discard the water. To reserve.
Cook the sausage, for 15 'to 20' 'minutes, drill with fork after cooking remove skin cut to pieces. Book it.
Cook the muscle in the pressure cooker for 20 minutes. Reserve the broth
Put on the muscle, cover with water
Close the pressure cooker, raise the pin, strong fire, so start to boil, lower the cooker pin, and fire at least.
Do not cool the pan under the faucet, let it cool capped, open the pan only after all the steam has run out and it is cold.
The above process is to protect the rubber.
Thermal shock damages the rubber of the pressure cooker lid.
How to prepare the chickpeas:
Wash well the chickpeas, soak with cold water for 8 hours.
The next day place the chickpeas with the water to cook pressure cooker for 10 minutes.
Close the pan, raise the pin, as soon as it starts to boil, lower the pin and lower the heat to a minimum.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.
End Plate Mode:
Put on the fire a very large pan, the pre-cooked chickpeas, with the cooking water, the muscle cooking broth the loin and the raw rib and the other meats, as you cook, remove ..
Muscle and other meats are precooked.
Remove from broth as soon as the meats are well cooked. Book ..
Cook for 12 'to 20' minutes over low heat, or until the chickpeas are cooked without undoing.
Recapping:
Remove all cooked meats.
Add to the broth a little hot water or the muscle broth, add the carrots, potatoes, peas, peas, corn, onions, tomatoes, the peppers the stalks of leeks and chopped celery.
When 5 minutes is gone to remove from the heat, add the fresh herbs, remove before serving.
The herbs should not boil too much that turns dry branch without taste
After the vegetables are cooked, remove from the broth, place on a platter.
Put it back in the pan, all other meats, leave on the fire for another 15 minutes.
Remove from broth as soon as the meats are well cooked.
Serve the stew in a shallow bowl of clay, very hot.
If you need to put hot water in the pot where you put the meats and vegetables, not to cool.
If you want you can serve together or separate the meats and vegetables very hot, sprinkle salsa on top.
Garnish with pepper flower.
Before serving season the chickpeas, with the bacon fried in cubes in the oil with the chopped onion.
If you want you can serve white rice is
Various Meat and Vegetable Cooked
Ingredients:
1 pound chickpeas or white beans to soak for 8 hours on the eve
2 liters of cold water
Meat:
300 to 500 grs. Of muscle (beef) raw into large chunks
300 grs. Thigh of the chicken wing or breast cut into cubes 2x2 cm
300 grs. Pork ribs fresh or salted (desalgar before) into pieces.
200 grs. Pork loin or raw chopped
Cubes of 2x2 cm.
200 grs of lamb or mutton or to taste chopped (optional)
2 smoked sausages, boiled separately, throw the water away
6 slices of pork sausage, separate cooking, throw the water off, then cut into slices.
50 grs. Of thin bacon cut into small cubes
Vegetables:
2 medium carrots cut into strips or squares
4 boiled medium sized potatoes, not minced in cubes or yams, yams, manioc or half a half
3 medium onions, cooked
1 medium cabbage cooked then cut into pieces
1 whole bottom plate of boiled beans
2 stalks of scalloped raw celery cut into thin slices
1 cup cooked fresh green peas
1 clove garlic, sliced
2 bay leaves
1 tablespoon of salt
1o ½ finger pepper, seeded, chopped
If you want you can put 500 grs. Canned palm hearts drained and washed chopped (optional)
Other Ingredients:
4 large mature tomatoes without skins without seeds, or
1 tablespoon full of paprika (ground urucum), or the same amount turmeric powder (optional)
3 peppers one red, one yellow and one green, (green without the skin)
2 tablespoons of broth or to taste (optional)
1 cup of parsley (chopped leaves and stalks)
2 tablespoons corn oil
1 piece of cinnamon stick (optional)
1 large chopped onion
4 medium ears cut into thick slices
Other Vegetable Options:
If you want you can add Other Vegetables:
Zucchini, squash, eggplant, banana cooked nanina among others.
Way of preparing:
Thoroughly wash all salted meats to remove excess salt.
Put the salted meats, inside a deep bowl with capped water, take the refrigerator for 8 hours to desalgar, change the water twice.
Sprinkle the peel for 10 minutes, allow to cool, remove the skin, discard the water. To reserve.
Cook the sausage, for 15 'to 20' 'minutes, drill with fork after cooking remove skin cut to pieces. Book it.
Cook the muscle in the pressure cooker for 20 minutes. Reserve the broth
Put on the muscle, cover with water
Close the pressure cooker, raise the pin, strong fire, so start to boil, lower the cooker pin, and fire at least.
Do not cool the pan under the faucet, let it cool capped, open the pan only after all the steam has run out and it is cold.
The above process is to protect the rubber.
Thermal shock damages the rubber of the pressure cooker lid.
How to prepare the chickpeas:
Wash well the chickpeas, soak with cold water for 8 hours.
The next day place the chickpeas with the water to cook pressure cooker for 10 minutes.
Close the pan, raise the pin, as soon as it starts to boil, lower the pin and lower the heat to a minimum.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.
End Plate Mode:
Put on the fire a very large pan, the pre-cooked chickpeas, with the cooking water, the muscle cooking broth the loin and the raw rib and the other meats, as you cook, remove ..
Muscle and other meats are precooked.
Remove from broth as soon as the meats are well cooked. Book ..
Cook for 12 'to 20' minutes over low heat, or until the chickpeas are cooked without undoing.
Recapping:
Remove all cooked meats.
Add to the broth a little hot water or the muscle broth, add the carrots, potatoes, peas, peas, corn, onions, tomatoes, the peppers the stalks of leeks and chopped celery.
When 5 minutes is gone to remove from the heat, add the fresh herbs, remove before serving.
The herbs should not boil too much that turns dry branch without taste
After the vegetables are cooked, remove from the broth, place on a platter.
Put it back in the pan, all other meats, leave on the fire for another 15 minutes.
Remove from broth as soon as the meats are well cooked.
Serve the stew in a shallow bowl of clay, very hot.
If you need to put hot water in the pot where you put the meats and vegetables, not to cool.
If you want you can serve together or separate the meats and vegetables very hot, sprinkle salsa on top.
Garnish with pepper flower.
Before serving season the chickpeas, with the bacon fried in cubes in the oil with the chopped onion.
If you want you can serve white rice is
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