The Argentine pot is a traditional dish that dates from the time prior to independence. Like many of the dishes made in a pot, it allows to cook several ingredients in a single container at the same time. Therefore, the preparation is simple, since the ingredient are placed by cooking stage in a pot with water. Once cooked the solid ingredients from the broth. Solid ingredients are served on the plate and dress at the taste of each diner with olive oil and spices at ease: salt, parsley pepper and, less common, mustard. It is usually enjoyed during the winter and for its large number of ingredients it is very nutritious and satiating. Discover how to make Argentine pot in recipes and enjoy this traditional preparation!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Difficulty |
| Ingredients to make Argentine pot: |
| 1 kilogram of Osobuco (skirt or roast beef) 2 medium potatoes 2 a medium beams 1 palabaza 400 grams of pumpkin 2 choclos 1 onion 1 onion of green 1 leek and pepper to taste olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make Argentine pot:
1. To start with the Osobuco pot, fill a large pot with 3/4 of water. Put it on the fire and, when it starts boiling, place the meat cut into large pieces. Cook for approximately 10 minutes.
Trick: In this recipe we use Osobuco, but you can replace it with Roast Beef, skirt or tail.
2. Without removing the pot from the fire, add the parsley, the leek and the onion of Verdeo. You can tie these vegetables with a suitable thread to cook and then be able to remove them more easily. Then, add the peeled carrot and the choclos cut into large pieces. Finally, place the onion cut in half. Cover the pot and boil for 30 minutes.
3. Add the potatoes, sweet potatoes, pumpkin and pumpkin peeled and cut into large pieces. Sprinkle the preparation and cover the pot again. Cook the pot until the potatoes and sweet potatoes are tender.
4. To serve the pot, remove the tied of parsley, leek and onion of green. Place the meat and vegetables without the broth. Last, already on the plate, spray with olive oil and a little more salt and pepper. Eat it very hot ideally on the cold winter nights. As garrison you can serve some baked cobs with butter and if you like this type of flesh soups, we recommend you try the Colombian meat sancocho.
Trick: The broth that remained of the preparation can be used to make noodles soup.
