BEEF POCHERO

BEEF POCHERO

½ kilo beef kenchi, cut into serving pieces
1 small can chorizo de bilbao, sliced
1 tsp salt
6 cups water
2 pieces medium size potato
100 grams green beans
½ medium size cabbage, quartered
2 pcs saba banana, sliced diagonally
3 cloves garlic, minced
1 medium size onion, sliced
2 tbsps cooking oil
4 cups broth
½ tsp vetsin
1 small can garbanzos

Eggplant sauce:
2 pieces eggplant, broiled, peeled and mashed
Salt and pepper for added taste
¼ cup vinegar

Boil beef kenchi and chorizo de bilbao in salted water. When tender, remove beef and cook potato, green beans, cabbage and banana in same broth. Set aside. Sauté garlic and onion in hot oil. Add broth and vetsin, and then put in meat, potato, green beans, cabbage, banana and garbanzos.

Prepare eggplant sauce:

Blend all ingredients well. Serve pochero with eggplant sauce.