Tuesday, March 25, 2008

Carbonado Bolivia



1 1/2 lbs. freshly broiled beef, cut in cubes
3 c. water
1 tsp. cider vinegar
1/2 tsp. salt
1 bay leaf
1/2 tsp. ground cumin
6 peppercorns
1 clove crushed garlic
4 ribs celery, sliced
1/2 c. peeled, cubed carrots
1 oz. chopped onion
1/2 tsp. oregano
4 med. apricots, halved and pitted
4 med. plums, quartered and pitted


Place meat in saucepan with water, vinegar, salt, bay leaf, cumin, peppercorns and garlic. Cover and simmer slowly for about 1 hour. Add celery, tomato, carrots, onion and oregano. Stir to combine. Add fruit, cover and cook until fruits are tender.

Serves 4.

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