8. Cazuela Back

  • 2 lb brisket (it can also be lamb, chicken, turkey or pork)
  • 4 medium sized potatoes
  • 4 pieces of pumpkin
  • 4 pieces of carrot
  • 1 cup green beans
  • 1/3 cup rice
  • 1 onion
  • 1 tsp paprika
  • Salt, pepper, oil, oregano
  • When serving, add parsley or coriander

Fry the finely chopped onion in 4 or 5 tbsp of oil together with the paprika. Once browned, add the meat in pieces and let it brown as well. Then add 2 or 3 liters of hot water, cover with lid and let it cook slowly. When the meat is almost cooked, add vegetables, previously cooked, and peeled potatoes, rice salt and pepper.