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The Cuban Cuisine Primer
Ramona V. Abella
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Ajiaco
by Ramona V. Abella
This is a very old-fashioned stew-like dish,
incredibly tasty and nutritious which features several of the most typical
root vegetables used in traditional Cuban cuisine. This dish is so hearty
that it can be served as the only dish in a meal, especially if it is
served for lunch. It is so simple and easy to make, you must try it!
Servings:
10 - 12
Ingredients:
- 4 large potatoes, cut into fourths
- 1 large ñame, cut into medium pieces
- 4 corn on the cob, cut in halfs
- 1 small calabaza, cut into medium pieces
- 4 malangas, cut into fourths lengthwise
- 4 medium boniatos, cut into medium
pieces
- 2 medium yucas, cut into 1" chunks
- 1 lb beef (flank or round beef for
stewing, cut in 1" chunks)
- 2 Tbs vegetable oil for braising the
beef
- 2 garlic cloves, peeled and crushed
- ½ tsp salt or to your taste
- 2 to 4 cups of water
Method:
Season the beef with salt and generously with garlic powder. Peel and
cut all the vegetables. Braise the beef with cloves of garlic in a large
pot; then add water and cook for 10 to 15min.
Add all the other ingredients, add the rest of the water, cover, and
simmer slowly over medium-low heat for 20 to 30 minutes, or until beef is
tender. Serve with fresh lime wedges in deep soup bowls.
Tip:
You can use a pressure cooker and cut the cooking time almost by half.
Just put the lid on the cooker after you have braised the beef and added
all the ingredients. Cook for 15 minutes after the cooker's pressure valve
begins to whistle and rock. Use 1st quality round or flank beef.
Crusty Cuban Casabe flat bread is the ideal partner for this dish. Dip it
in the stew to soften it as you enjoy this heartiest of meals. Enjoy!
Ms. Ramona V. Abella's website:
The Cuban Food Fairy
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