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    The Saice 4to B

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    Diego-play 46
    Saice is a typical stew from Bolivian gastronomy that originated in Tarija and features beef, potatoes, onions, tomatoes, peas, and seasonings cooked in consommé. The ingredients are chopped and simmered together for 30 minutes before adding the beef and potatoes. A spicy sarza condiment of chili, tomato, and onion is served on top.

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    The Saice 4to B

    Uploaded by

    Diego-play 46
    16 views3 pages
    Saice is a typical stew from Bolivian gastronomy that originated in Tarija and features beef, potatoes, onions, tomatoes, peas, and seasonings cooked in consommé. The ingredients are chopped and simmered together for 30 minutes before adding the beef and potatoes. A spicy sarza condiment of chili, tomato, and onion is served on top.

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    THE SAICE 4TO B

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    Saice is a typical stew from Bolivian gastronomy that originated in Tarija and features beef, potatoes, onions, tomatoes, peas, and seasonings cooked in consommé. The ingredients are chopped and simmered together for 30 minutes before adding the beef and potatoes. A spicy sarza condiment of chili, tomato, and onion is served on top.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views3 pages

    The Saice 4to B

    Uploaded by

    Diego-play 46
    Saice is a typical stew from Bolivian gastronomy that originated in Tarija and features beef, potatoes, onions, tomatoes, peas, and seasonings cooked in consommé. The ingredients are chopped and simmered together for 30 minutes before adding the beef and potatoes. A spicy sarza condiment of chili, tomato, and onion is served on top.

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    THE SAICE

    Saice is a typical preparation of Bolivian gastronomy,


    along with tarijeña ranga they are the two most
    emblematic dishes in Tarija.
    Saice is a stew of Spanish origin,3 that became popular in
    the 1930s, since soldiers heading to the Chaco War,
    coming from all over the country, consumed it as they
    passed through the city of Tarija.

    INGREDINTS

    1 ½ Kg. soft beef


    ½ Kg. beef leg (for consommé)
    6 large potatoes
    3 medium onions
    ½ tomato
    1 serving of peas
    salt
    oil

    CONDIMENTS:
    6 red chili pods
    1 teaspoon whole pepper
    1 teaspoon whole cumin
    3 garlic cloves

    SARZA:
    1 onion
    ½ tomato
    1 crazy
    1 pinch of salt
    1 splash of oil

    PREPARATION

    1.In a pressure cooker with a liter of boiling water, cook the leg to
    obtain the consommé.
    2. Finely chop the onion into fine cubes and fry over low heat, add
    the freshly ground seasonings, stir for a few minutes, then add the
    peas and sauté; finally scrape the tomato, pour the consommé from
    the previously strained leg, letting it cook over high heat for thirty
    minutes.
    3.Meanwhile, cut the meat into medium cubes and add to the
    previous preparation after thirty minutes. When the meat is half
    cooked, add the potatoes cut into six and remove once they are
    cooked. The saice must contain juice.
    4.For the sarza: wash the ingredients, the locoto and tomato, finely
    chop into long pieces, the feather-cut onion, season with salt and oil.
    5.Serve in a deep plate, garnished with sarza on top.

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