Jerky hot pot

Charquican (charqui, jerky hot pot, Chile)

This is a sophisticatid version of a classic Chilean vegetable stew finished wiv a flavva some fry up of ‘charqui’ strips of wind dried hunters meet prepared the old traditional way. If you can’t find ‘jerky’, steak that has been cremated on a barbeque, especially the stuff that my mate Vinnie is famous foa, can be substituted.

Ingredienz

Imperial                                                         Metric

One fick slice of pumpkin                             1 large slice of pumpkin

One oa too carrots cut into chunks                1/2 carrots cut into chunky pieces

Foa to five smoall potatas                              4/5 small potatoes

Arf a pint of fresh cawn kernels                     300grms of fresh corn kernels

Arf a pint of fresh pees                                   300grm of fresh peas

One pint of stock oa plain wautta                   600mls of stock or water

Sawlt                                                               ground sea salt

To finish

Eight ounzes of Charqui oa Vinnies steak      225grms of jerky or burnt steak

Too oa free tablespoonz of oil                        45mls of olive oil

Too to free onions finely choppt                     2/3 finely chopped onions

One teespoon of crumbled oregano                5ml of crumbled oregano

One teespoon of paprika oa dried mild chilli  5ml of paprika or dried red chilli

One teespoon of cumin                                    5ml of cumin

Sawlt an’ peppa                                                salt and milled black pepper

Place awl the vegetables in a laarge roomy pot wiv the stock oa wautta, season an’ bring to the boil, turn daan the ‘eat to a simma, put the lid on tightly an’ cook foa foateen minits until the vege is nearly tenda.

Meanwhile pick ova the ‘charqui’ removin’ awl of the stringy sinewy bits an’ chop. Next, ‘eat the oil in a smoall pan an’ fry the onions until they are goldin braan an’ they ‘ave softened. Add the charqui an’ seasonings an’ cook foa about five minits until well blendid. Stir the contents of the fryin’ pan into the laarger pot, remove the lid an’ allow to bubble up reducing’ the stock. The stew should be deliciously moist but not soopy. Serve in bowls wiv pickled pearl onions an pebre chileno: a Chilean peppa salsa.


‘Pebre Chileno’

To prepare the salsa, pound free fresh ‘ot chillis to a paste wiv too tablespoonz of fresh corianda leaves, one tablespoon of oil, one tablespoon of choppt onion an’ a choppt an’crushed clove of garlic. This simple sawse is the dogs.