Beef pochero dish is a variation of the well known pork pochero. This recipe is actually stewed beef with Chorizo de Bilbao and vegetables which includes cabbage, potatoes, green beans and garbanzos. It is also served with eggplant sauce.
To cook beef pochero with eggplant sauce; Boil beef kenchi and Chorizo de Bilbao in water and salt. When tender, remove, and cook potatoes, green beans, cabbage, and bananas in the same broth. Set aside. Saute garlic and onions in hot oil. Add broth and seasoning, then put in meat, potatoes, green beans, cabbage, bananas, and garbanzos. Cook for a few minutes then serve with eggplant sauce.
How to Cook Beef Pochero with Eggplant Sauce
Beef pochero dish is a variation of the well known pork pochero.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1/2 kilo beef kenchi or shank cut into serving pieces
- 1 small can Chorizo de Bilbao sliced
- 6 cup of water
- 1/2 medium-sized cabbage quartered
- 100 grams green beans
- 2 medium-sized potatoes quartered
- 2 pc. banana saba variety sliced diagonally
- 1 small can garbanzos
- 3 cloves garlic minced
- 1 medium-sized onion sliced
- 4 cup broth from boiled beef and vegetables
- 1/2 tsp. MSG
- 2 eggplant broiled, peeled and smashed
- Salt and pepper to taste
- 1/2 cup vinegar
- 1/2 tsp. garlic minced
Instructions
How to cook Beef Pochero with Egg Plant Sauce:
- Boil beef kenchi and Chorizo de Bilbao in water and salt.
- When tender, remove, and cook potatoes, green beans, cabbage, and bananas in the same broth. Set aside.
- Saute garlic and onions in hot oil. Add broth and seasoning, then put in meat, potatoes, green beans, cabbage, bananas, and garbanzos. Cook for a few minutes then serve with eggplant sauce.
How to prepare the Eggplant Sauce:
- Blend ingredients together and serve with beef pochero.
