Preparation

Season and cook the brisket. Make a rehash with the butter, the red onion, the white onion, garlic, carrot, salt, pepper, cumin, oregano; Boil for a few minutes and add the corn, add the meat consommé to the middle of the pot, then add the peas, the beef brisket cut into pieces and allow to thicken. Prepare a picadillo with white onion, chili, coriander and put a portion of these on each serving plate.

Ingredients

  • 700gr of beef brisket
  • 4 tender corn
  • 2 carrots
  • 1 cassava
  • 1/2 pound green peas
  • 1 small chili pepper
  • 1 onion paiteña
  • 3 branches of white onion
  • 6 tsp butter
  • 3 garlic seeds
  • Salt, pepper, cumin and oregano to taste