Puchero a la Criolla (Oxtail Soup)

Ingredients

• water
• the meat
• a little salt
• onions
• French beans
• cabbage
• dried beans
• pumpkin
• parsley
• bits of bacon
• bits of sausage
• a bunch of fine herbs
• some celery
• a little cayenne pepper
• some rice

Method

1. 1

   Take a pot and put it on the fire with water, proportionate to the meat.

2. 2

   Add the meat, salt, and leave it to boil.

3. 3

   Skim it, and if not clear, add cold water and skim again.

4. 4

   Add onions, beans, cabbage, dried beans, pumpkin, parsley, bacon, sausage, herbs, celery, more salt, and cayenne.

5. 5

   After boiling, add soaked rice and remove from fire when swollen.

6. 6

   Serve with vegetables and pieces of meat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 38. The excerpt below is the record exactly as published.

Puchero a la Criolla (Oxtail Soup) Peixe Guisado (Stewed Gurnard) Carne 'Secca e Fejoues (Dried Beef and Black Beans) Carne Ananda (Fillets of Mutton) Galinhag'einada com Arroz (Stewed Chicken and Rice) Fritadas de Banana (Banana Fritters) Moz Polo (Walnut Cake) Fruta (Fruit) 74 BRAZIL Puchero a la Criolla. (Oxtail Soup.) Take a pot and put it on the fire with water, noticing that the quantity be in proportion to the meat to be used ; put in the meat, which should consist of the thicker parts of the tail and bits of ribs of beef cut across, with a little salt, and leave it till it boils and skim it. If the soup is not clear put in a little cold water, and after it boils skim it again. Then put in onions, French beans, cabbage, dried beans, pumpkin, parsley, bits of bacon, and some bits of sausage, a bunch of fine herbs, and some celery, more salt, and a little cayenne pepper. After the vegetables have boiled put in some rice

Cook this with the app: pantry check, scaling, and the assistant.