Puchero al disco, con verdurasºººººPuchero al disco, with vegetables

Hola a todos, como saben que tambien tengo una debilidad, la cual consiste en cocinar, por supuesto siempre y en lo posible trato de hacer algo que es de mi agrado, o sea inventar una comida, bueno en este caso esta ya es muy conocida, lo primero es cuando tenemos los cortes de puchero, de un ancho de 2 centimetros, como veran es al disco, al cual caliento bien con fuego de leños, le agrego un poco de aceite y le doy una marcada a dicha carne, quedando la misma como se ve en la foto, luego en el otro disco, colocado en el fuego.

le agrego tambien un poco de aceite y voy agregando verduras las cuales las corto en trozos pequeño y algunos enteros, como el choclo, batata, zanahoria y el resto bienpequeño, como la cebolla, morron o locote, verde y rojo, zapallito tronco, zanahoriaen rodajas tambien, condimentos a gusto como sal, curcuma, hojas de acelga, aji molido, papa, batata, caldo de carne de res, cuando se cocino un poco le agrego agua y dejo que se cocine, quedando todo bien caldudo.

Los que agregue enteros como los que se ven en esta foto, choclo, zanahoria y batata, las quito del disco con una porcion de carne, como ven, es que algunos les agrada asi porque con dicha verdura las pisan bien quedando como pure, bueno hay para todos los gustos.

Tanto a mi como a otros, les agrada degustar en un plato con un poco de caldo, que es lo primero que consumo, luego lo que queda que seria la carne con el resto de las hortalizas, las cuales las piso bien, le agrego un poco de aceite de oliva puede ser tambien salsa de soja o limon, la verdad sale excelente y muy sabroso todo.

Como les dije en el principio amigos, es bueno improvisar, mas cuando se trata de comidas, las que uno nunca cocino, pero que en definitiva sale muy sabrosa, como esta.

MUCHAS GRACIAS POR SEGUIRME Y LEERME, QUE TENGAN UN EXCELENTE DIA.

ENGLISH

Hello everyone, as you know I also have a weakness, which is cooking, of course always and as much as possible I try to do something that is to my liking, or invent a meal, well in this case this is already well known, the first thing is when we have the cuts of stew, of a width of 2 centimeters, as you will see is to the disk, which I heat well with fire logs, I add a little oil and I give a marked to the meat, leaving the same as seen in the photo, then on the other disk, placed on the fire.

I also add a little oil and I add vegetables which I cut into small pieces and some whole, such as corn, sweet potato, carrot and the rest very small, such as onion, sweet potato, green and red, zucchini, carrot slices also, seasonings to taste like salt, curcuma, chard leaves, ground chili, potato, sweet potato, beef broth, when it is cooked a little I add water and let it cook, leaving everything well heated.

Hello everyone, as you know I also have a weakness, which is cooking, of course always and as much as possible I try to do something that is to my liking, or invent a meal, well in this case this is already well known, the first thing is when we have the cuts of stew, of a width of 2 centimeters, as you will see is to the disk, which I heat well with fire logs, I add a little oil and I give a marked to the meat, leaving the same as seen in the photo, then on the other disk, placed on the fire.

I also add a little oil and I add vegetables which I cut into small pieces and some whole, such as corn, sweet potato, carrot and the rest very small, such as onion, sweet potato, green and red, zucchini, carrot slices also, seasonings to taste like salt, curcuma, chard leaves, ground chili, potato, sweet potato, beef broth, when it is cooked a little I add water and let it cook, leaving everything well heated.

As I told you in the beginning friends, it is good to improvise, more when it comes to meals, those that one never cooked, but that ultimately comes out very tasty, like this one.

THANK YOU VERY MUCH FOR FOLLOWING ME AND READING ME, HAVE A GREAT DAY.