For an eternal walk: five economical and tasty recipes to stop cooking

There are surely as many recipes for meat in casserole (also called in pot or in juice) as there are Chilean homes where this traditional preparation is cooked. The common denominator, however, is that it is a meat cooked for a long time, with some vegetables and seasonings, in order to leave it very tender and at the same time tasty.

The beauty of this dish is that it is always made with cheap cuts of meat, usually quite tough. But therein lies its great virtue and goodness: transforming a discreet and underappreciated cut of the animal into a true delicacy. Here is my version, with a bib, for four people.

Tapapecho in the pan

—1 kilo of chest covering

—2 onions cut into quarters

-4 carrots cut into slices

—2 ripe tomatoes

—4 cloves of garlic

-1 bay leaf

—½ liter of white wine (what they have)

—Salt, pepper, sweet paprika and olive oil

Cut the brisket into four equal pieces and season with salt and pepper. In a large saucepan, preferably with a thick bottom, heat a little oil and seal the meat on all sides. When the pieces are completely browned, remove them from the pot and place them on a plate.

In the same oil, over low heat, brown the onions and carrots, as well as the garlic with the skin and the bay leaf. Stir well and add a pinch of salt and pepper. Once the vegetables are golden, add the tomatoes cut into quarters, as well as a little sweet paprika and white wine. Immediately, with a wooden spoon, scrape the bottom of the pot to enhance the flavors, and return the meat to the pot. Add warm water until three-quarters of the meat is covered, cover and cook over high heat until boiling.

At this point, reduce the heat to low and cook for two hours, or until the brisket is very tender. Serve with white rice or mashed potatoes, bathed in the vegetable sauce that will form in the pot.

Another of our classic recipes, and which comes in handy when we have to cook with little money and without too many complications. It must be said: this dish is easy, economical but very delicious. What more could you want? That’s it, for four people.

Peeled chicken

—4 complete tutorials

—1 onion, peeled and cut into small squares

—1 carrot, peeled and cut into slices

—2 garlic cloves, peeled and finely chopped

—1 cup frozen peas

—1 cup of white wine

—Salt, pepper, cumin and olive oil

Season the chicken tutos with salt, cumin and pepper. In a large saucepan, heat a little oil and brown the tutos. When ready, remove them from the pan and brown the chopped vegetables in the same oil, also seasoning them with salt, pepper and cumin.

When they have taken on color, add the peas and the wine. Stir well then add the chicken. Cover with lukewarm water until halfway up the tutos, cover and cook over medium heat for about thirty minutes, or until the chicken meat is tender. Serve ideally with diced fries.

It is becoming more and more difficult to find them in stores. For the same reason, if you see any, it is advisable to buy several trays and freeze them. This chicken offal has it all: it’s cheap, profitable and above all very delicious. Here is a recipe for four people that doesn’t go to waste:

counter stew

—3 counter boards

—1 large onion, peeled and cut into small squares

-2 peeled and grated carrots

—3 cloves of garlic, peeled and finely chopped

-1 bay leaf

—1 cup of white wine

—Salt, pepper, coriander and olive oil

Remove the sides from the trays, cut them in half, discard the greenish parts and reserve. Meanwhile, in a heavy-based saucepan, brown the onion and carrot in olive oil, with a pinch of salt and pepper, as well as the bay leaf. When the onion begins to become transparent, add the cons and garlic, stirring well and season again.

When the mixture begins to brown, add the white wine and scrape the bottom of the pan, in case anything gets stuck. Add lukewarm water until the sides are submerged, cover the pan and leave over high heat until it boils for the first time. Once this happens, reduce the heat to low and cook for two hours.

After this time, uncover the pot and increase the heat for around fifteen minutes, so that the liquids reduce and the preparation thickens. Finally, adjust the salt if necessary and serve with white rice and a little freshly chopped coriander on top.

Specialists say: you should eat legumes at least once a week, because they are rich in protein, fiber, vitamins and minerals; that is, they do well. On the other hand, they are quite economical and if prepared well, they are simply exquisite. An example that sums it all up? This lentil recipe is for four people.

Lenten stew

—½ kilo of lentils (soaked the day before in cold water)

—1 large onion, peeled and cut into small squares

—2 carrots, peeled and cut into small squares

—2 stalks of celery cut into small squares

—2 ripe tomatoes, grated

—3 cloves of garlic, peeled and finely chopped

-1 bay leaf

—4 chorizos (of the ones they have) cut into slices

—Salt, pepper, colored pepper and olive oil

Put a good amount of olive oil in a large saucepan, heat over medium heat and add the onion, carrots, celery, garlic and bay leaf. Add a little salt and pepper and stir well until the onion starts to turn transparent.

Add the paprika (colored pepper) as well as the grated tomatoes and stir very well. Drain and rinse the lentils, then add them with the chopped chorizo. Stir again, cover with warm water and cook for 25 minutes or until the lentils are tender. Serve immediately.

Is it possible to prepare a good and hearty stew without using animal protein? Of course it’s possible. You just need to have a good amount of vegetables, cut the harder ones into small pieces and the softer ones the other way around, and also have good olive oil, seasonings and not much extra. other. That’s it, as you can see in this stew for four people that couldn’t be more healthy and delicious.

Vegetable stew

-2 large onions cut into quarters

—2 cloves of garlic, finely chopped

—2 carrots, peeled and cut into thin slices

—2 cups raw green beans, trimmed at the ends

—2 cups mushrooms cut in half

—1 cup shelled corn

—3 potatoes, peeled and cut into small cubes

-1 grated ripe tomato

—Salt, pepper and olive oil

In a large saucepan, heat some olive oil and, except for the tomato, add all the ingredients listed (onions, garlic, carrots, green beans, mushrooms, corn and potatoes) . Season with salt and pepper and cook the vegetables until they begin to brown.

At this point add the grated tomato and stir again. Finally, cover everything with lukewarm water, cover the pot and cook over medium heat for twenty minutes. The idea is for the vegetables to be soft but not fall apart. Finally, remove from the heat, add salt if necessary and serve immediately.

*Product prices in this article are current as of March 15, 2024. Values ​​and availability are subject to change.