Chilean Cazuela de Vacuno (Traditional Beef, Pumpkin & Corn Soup)
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 800g beef osso buco (beef shank with bone and marrow)
- • 4 large pieces winter squash or pumpkin (zapallo), peeled
- • 4 medium potatoes, peeled whole
- • 2 ears sweetcorn, cut into rounds
- • 1/2 cup long-grain white rice
- • 1 large onion, cut into wedges
- • 1 carrot, sliced into rounds
- • 1 red bell pepper, sliced into strips
- • 2 garlic cloves, minced
- • 1 tsp dried oregano
- • 1 tsp ground cumin
- • 6 cups water
- • 1/2 cup green beans (porotos verdes), sliced into thin ribbons
- • Fresh coriander and parsley, to serve
Preparation Steps
In a large heavy stockpot, sear beef shank pieces in a splash of oil with garlic, cumin, and oregano until browned on all sides.
Add onion wedges, carrot slices, red bell pepper, salt, and 6 cups of water; bring to a boil, skim off any foam, lower heat, cover, and simmer for 1 hour until meat is tender.
Add whole peeled potatoes, pumpkin chunks, sweetcorn rounds, and white rice into the simmering broth; cook for 20 minutes until potatoes and pumpkin are tender.
Stir in green bean ribbons and cook for the final 5 minutes until tender-crisp.
Serve in traditional clay bowls (greda), ensuring each portion receives a tender piece of beef, a golden potato, a wedge of sweet pumpkin, and a corn cob, all surrounded by rich, steaming broth garnished with fresh coriander.