Beef Pochero with Egg Plant Sauce
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.
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
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. Serve with eggplant sauce.
How to prepare the Eggplant Sauce:
2 eggplant, broiled, peeled and smashed
Salt and pepper to taste
1/2 cup vinegar
1/2 tsp. garlic, minced
- Blend ingredients together and serve with beef pochero.