INGREDIENTS
- – Complete ossobuco on wheels.
- – 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.
- – 4 small onions.
- – 1 head of garlic.
- – Corn.
- – Parsley.
- – Vinegar.
- – Creole sauce:
tomato, bell pepper and onion in brunoise.
- – Mayonnaise.
- – Chimichurri.
Get pleasure from an beautiful PUCHERO from the gorgeous Santiago Del Estero with its genuine recipe so that you can strive at residence .
PROCEDURE:
1. Reduce giant greens.
2. Brown the ossobuco.
3. Add water, salt, peppercorns, bay leaf, greens, smoked bacon, defatted breast, leek, celery and make a base broth. Go foaming impurities. Boil till the meat is tender.
4. Take away the meats and boil the entire greens together with the chorizo.
5. Serve the greens and meat on a platter with the creole on high. And the potatoes with mayonnaise.
6. Make a tomato and lettuce salad. Serve the soup in a plate or bowl with the greens, the meat plus the salad.
