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Chilean   -   Ajiaco   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 2 Pounds Eye Of Beef Round -- lean
  • 3 Tablespoons Olive Oil
  • 2 Medium Onion -- sliced
  • 1 Tablespoon Spanish Paprika
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Dried Oregano
  • Salt And Pepper -- to taste
  • 8 Cups Beef Stock
  • 1 Whole Aji Chile
  • 1 Pound Potatoes -- peeled
  • 1 Medium Seville Orange
  • 1 Pinch Fresh Parsley -- chopped
  • 2 Large Hard Boiled Eggs -- wedged
Directions Preheat oven to 375 degrees. Rub the beef in olive oil and bake for 30 minutes. Cut meat into strips, return to its pan and set aside. Saute onions, paprika, thyme, oregano, salt and pepper until onion is tender. Add beef stock and bring to a boil. Add chile, meat and juices. Simmer for 30 minutes. Cut potatoes in lengthwise wedges. Add to soup and simmer for 15 minutes. Add orange juice. Let it rest off the heat for 10 minutes. Serve in soup bowls garnished with parstly and eggs.
Serves 8
Time to Make 0:00

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