Peruvian Parboiled

Peruvian Parboiled

2k (4.4 lb) of beef (chest, hip) ½ k chickpeas, soaked from the previous day 4 medium, peeled and cut carrots in half 1 K (2.2 lb) of green beans 2 leeks matches half lengthwise 4 stalks celery 1 peeled turnip, cut into 2 or 3 pieces 8 white medium potatoes, peeled and cut in half 1 medium cabbage, starting by half 1 K (2.2 lb) of yellow cassava, peeled and cut into large chunks preference 4 choclos games in 2 or 3 pieces 1 teaspoon sugar Salt

We started throwing large amounts of water in a large pot and put to boil until steam starts coming out, once it starts boiling add the meat and let grass again. We must remove the foam coming out on the surface, we draw impurities from the broth. And we continue boiling for an hour being covered and simmered moderate.

Season it and add carrots, beans, turnip, celery and pores. Let it boil for 5 minutes, after that period of time we toss the cabbage, potatoes and cassava. As they are cooking the vegetables are removed in a separate pot

Once the meat is cooked, remove it from the pot and place it with the vegetables cooked. Strain the broth and season to taste

We started cooking the corn in water with 1 teaspoon sugar. When they are cooked, put them together with the cooked vegetables. Sweet potatoes also cook them separately and place it in the pot with the cooked vegetables.

Cook the beans in water, do not add salt, and serve on a platter. The broth could serve only in a palto. Vegetables and meat are served in a separate dish.

I could accompany this dish with pepper cream, Creole Sauce and parsley to taste.

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