INGREDIENTS
- – Ossobuco entero 1 unit.
- – Profit 2 items.
- – Pork breast 1 piece of 6 ribs.
- – 3 sausages.
- – 3 medium potatoes.
- – 2 medium candy potatoes.
- – 2 medium potatoes.
- – 1 small pumpkin.
- – 1/4 white cabbage.
- – 3 small carrots.
- – 4 chard leaves.
- – 2 cups of pallares beans.
- – 4 small onions.
- – 1 head of garlic.
- – Corn.
- – Parsley.
- – Vinegar.
- – Chimichurri.
- Creole sauce:
- – Tomato.
- – Morron.
- – Onion in brunoise.
Do not miss this spectacular ARGENTINE PUCHERO , straightforward and really scrumptious on your menu! .
PROCEDURE:
1. Reduce massive greens.
2. Brown the ossobuco . Add water, salt, peppercorns, bay leaf, greens, smoked bacon and the defatted breast. Additionally leek, celery and make a base broth. Foaming impurities. Boil till the meat is tender
3. Take away the meats and boil the greens entire together with the rooster and chorizos.
4. Serve the greens and meat on a platter with the Creole sauce on high, and eat! .
