Cazuela recipe

A clear Chilean broth served as one bone-in piece of beef per bowl with a whole potato, a wedge of pumpkin and half a corn cob.

1 hour and 40 minuteseasy12 ingredients

Ingredients

• 1200 g bone-in beef shank
• 500 g pumpkin
• 2 corn on the cob
• 4 potatoes
• 100 g rice
• 150 g green beans
• 1 onion
• 1 carrot
• 1 clove garlic
• 1 tsp oregano
• 1 bunch cilantro
• 1 tsp salt

How to make Cazuela

1. Put 1.2 kg of bone-in beef shank in a large pot with 2.5 litres of cold water, 1 halved onion, 1 garlic clove, 1 tsp salt and pepper. Bring to the boil and skim off the foam.
2. Simmer uncovered 1 hour, until the meat is tender but still in one piece on the bone. Cazuela is served in whole pieces, never cubed.
3. Add 4 whole peeled potatoes, 1 carrot cut in sticks and 100 g rice, and cook 15 minutes.
4. Add 4 wedges of pumpkin, about 500 g, and 2 corn cobs cut in half, and cook 10 minutes more.
5. Add 150 g green beans cut into lengths and 1 tsp oregano, cook 5 minutes, then taste the broth for salt - the broth is the dish, it should stay clear and not be thickened.
6. Serve each bowl with one piece of meat, one whole potato, one wedge of pumpkin, half a corn cob, rice and green beans, then ladle the hot broth over.
7. Finish with chopped fresh cilantro. Do not combine beef and chicken: cazuela de vacuno and cazuela de ave are two separate dishes.

Get Copper on the App Store

More dishes from Chile →