nut-beef-soup

Soups and stews are frequently consumed throughout Venezuela, they are very nutritious and of high protein content, so its use is fairly well. It has endless variations, depending on the region where it is prepared, can be beef, chicken, fish or Cruzao (boiled with chicken and beef) based on vegetables and tubers. Their beginnings come from the colonial era, where it was consumed before a main course, almost daily, today can be served as a main dish.

It is a food that can be eaten any day of the week, but the Venezuelan tradition used to prepare it on Sundays, as an option when it comes to family gatherings.

Ingredients

water 3 liters of Water
ossobuco 750 gr Ossobuco
oxtail 1 ½ kg Beef Oxtail pieces
corn 4 Corncobs
arracacha ¼ kg Arracacha cut into medium pieces
pumpkin ½ kg Pumpkin cut into medium pieces
ocumo-yautia ¼ kg Yautia cut into medium pieces
yam ¼ kg Yam cut into medium pieces
cassava ½ kg Cassava cut into medium pieces
onion 1 Onion cut in half
chives 1 branch of Chives
garlic 6 cloves Garlic in mignonette
bell-pepper ½ Red Bell Pepper
sweet-pepper 3 Sweet Peppers
cilantro-en 1 branch of Cilantro
celery-en 1 branch of Celery
vegetable-oil 2 tablespoons Corn Oil
beef-broth-cube 1 Beef Broth Cube
black-pepper Black Pepper
salt Salt

Utensils

Large pot
Knife
Cutting board
Frying pan

Preparation

  1. In a big pot, place the oxtail and the ossobuco previously cut in medium pieces and the 3 liters of water.

  2. Add salt to taste, the whole chive stalk, bell pepper, garlic, ½ onion and the sweet pepper.

  3. Take out the leaves of the corncobs and cut each one in 4 equal parts.

  4. Put the corn in the stew and add a beef stock cube.

  5. Let the water boil until the beef and the corn softens, taking out the foam of the surface with the help of a spoon to get a clean broth.

  6. Take out the bell pepper, the scallion and add the rest of the tubers except the pumpkin, previously cut and without skin, and continue cooking until soften.

  7. When the tubers are soft, add the pumpkin, since this one softens more quickly.

  8. In another pan, put oil and heat.

  9. Add to the oil half an onion in brunoise, 2 garlic cloves and 2 sweet peppers.

  10. Pour this sauté to the soup and add a stalk of cilantro, one of celery and pepper to taste. Cook for 5 more minutes.

  11. Once the soup is ready, serve in deep individual bowls, trying to put beef and tubers in every plate.