Beef Pochero

Beef Pochero

• 2 lbs. of chuck roast, cut into 1" cubes
• Salt and Pepper
• Flour
• 1-2 lbs. bone marrow or ham bone
• Olive Oil
• 2 Plantains or Saba, cut into
• 2 Chorizo (Spanish Sausage), sliced
• 1 medium-sized Onion
• 4 cloves of Garlic
• 8 cups of Water
• 2 Tomatoes, sliced
• 1 can Tomato Paste
• 1 tsp Peppercorms
• 2 Bay Leaves
• 3-4 Potatoes or Sweet Potatoes, quartered
• 2 cups Carrots, sliced
• 1 /12 cups Chick Peas (Garbanzos)
• 1 1/2 cups Frozen Green Peas
• 1 head of Cabbage, cut into wedges
• 1 bunch of String Beans, cut into 2-3" length (optional)

Cooking Instructions:

1. Heat 2 Tbsp of olive oil in a large saucepan or Dutch oven. Lightly brown the sliced plantains, then set aside. Toss in sliced chorizo and fry them up until golden brown. Remove from oil and set aside.
2. Cut chuck roast into 1" cubes, pat dry with paper towel. Season with salt and pepper and lightly dredge them in flour. Brown beef cubes in the same oil/drippings. Add onions and garlic. Once they are translucent, add the browned chorizo, water and bone marrow. Bring to a boil, skim the fat/scum off from the top layer. Add plantains, peppercorns, bay leaves, tomatoes and tomato paste. Continue to boil until meat is tender. Add chick and green peas. Let it simmer on low heat for a couple of hours, stirring occasionally.
3. Boil water in a separate stock pot with strainer. Boil cut potatoes first, halfway through cooking add carrots and lastly, add cabbage wedges and/or string beans in the end. Simmer for another 10-12 minutes. Drain, cover and set aside.
4. To serve: add a wedge of cabbage, pieces of carrots and potatoes in a large bowl, then scoop beef stew over it. Serve with a side of rice. Enjoy!