argentinian wheat locro (stew)
I found this at an Argentinian website. Looks tasty so I'm submitting it for the Culinary Quest 2014. I spent a lot of time translating this but it looks readable, understandable & do-able. The beans can cook concurrently alongside the wheat berries & when the mean is added. You don't *have* to presoak beans - in fact, I just ad them to salted water & boil lightly (hard simmer?) them for a couple of hours. Ta-daa! I hope you enjoy this.
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yield
6 -8
prep time
2 Hr
cook time
2 Hr
method
Stove Top
Ingredients For argentinian wheat locro (stew)
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1 lbwheat berries
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2 lbbeef skirt steak
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1 lbpork neck bones
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1/4 lbsalt pork
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5fresh chorizo sausages, sliced
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1/4 lbbacon, diced
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1/2 lbcooked beans (black or red kidney)
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1 Tbspbutter or bacon fat
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1onion, chopped
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1red bell pepper, chopped
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1 Tbsppaprika
How To Make argentinian wheat locro (stew)
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1Place the wheat berries in a large saucepan, cover with water and cook until it is burst and cooked. This may take up to an hour. Add more water if necessary.
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2Add the meat, sausages, pork bones, salt pork and bacon. Simmer on low 1 hour. Add more water if necessary to keep everything covered & stew-y.
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3Add pre-cooked beans. Season with salt & pepper. Again, check water level. Simmer on low another 30 minutes.
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4Saute in melted butter the onion and pepper, add paprika and incorporate into the soup. Taste & adjust for seasoning if necessary. Serve in bowls.
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