Monday, July 28, 2008

Beef Pochero-Style (Pocherong Baka)


  • 1 to 2 pounds sirloin steak, cut into small pieces
  • 6 cups water
  • 1 potato, quartered
  • 1 ripe plantain, cut into serving pieces
  • 2 cloves garlic, crushed
  • 2 tablespoons oil
  • 1 chorizo de Bilbao or pepperoni
  • 6-ounce can chick peas
  • 1/4 pound green beans
  • 1/2 medium-size green cabbage, sliced
  • 1 bunch green onions or scallions
  • 1 small onion, quartered 8 peppercorns salt to taste

Pochero Sauce:

  • 1 medium-size eggplant
  • 1/2 plantain, peeled and boiled
  • 1 small sweet potato or yam, peeled and boiled
  • 1/4 cup white vinegar
  • 1 clove garlic, finely crushed
  • salt and pepper to taste

Cooking procedures:

Simmer beef in water until tender. Set aside broth. Boil potato in beef broth and set aside. Boil plantain and set aside. In a large skillet or saucepan, brown garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Also add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste. When ready to serve, garnish with banana and potato. Serve with pochero sauce.

POCHERO SAUCE: Boil eggplant and remove skin and mash with plantain and sweet potato. Add the vinegar, garlic, salt and pepper and heat.


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