[Music]
hi foodtubers welcome to a beautiful
country to Argentina I have just had a
very long trip I’m super hungry and it
came to me to prepare this amazing beef
stew called
caribou not a very typical and
traditional from my country so let’s
begin with
grunting Rampton is located on the
backside of the cow picture me as a cow
and on the quarter hints over there just
over there so I will cut it into pieces
here I’m using one kilo of Rampton you
can replace it with any other beef you
like now salt pepper and some olive oil
in our big pan good amount of olive oil
and one garlic which I will crush take
it to my pan and we’ll take the beef to
our big pan as we want the meat to
develop her crust don’t touch it don’t
move it
because if not even it will boil just
leave it leave the pan do its job
look at this Delfy this is the crust
which will complement with our
vegetables in the stroke the vegetables
will be 10 there will be soft look at
that crust
amazing okay add half a glass of wine
Argentinean wine now add 1 chopped onion
1 chopped red bell pepper 1 spring onion
2 already peeled tomatoes and cut it
into small pieces let’s mix now pumpkin
bigger size carrot bigger slices into
the pan corn wheels good I have cut the
pumpkin the carrot and the corn into
bigger pieces since it is 2 and it will
be boiling for around 3 hours
and I want them to remain in direct or
else I’d so when you are having your
amazing carbonara
you will be able to find one of these
guys inside good now it’s time for the
seasoning so our salt pepper
with ground pepper paprika
[Music]
and oregano be careful now since it is a
stew and it will be boiling for around
two hours and a half three hours the
liquids will reduce but you seasonings
will remain so just add a little bit and
we’ll check it in the end okay now this
is deep buying this is heavenly I will
add tomato sauce 300 grams of a
beautiful tomato sauce and six cups of
stock you can use vegetable stock or you
can use chicken stock I think that would
be enough good and put the lid and you
know what leave it alone and don’t peep
and the I don’t come and see leave it
alone for two and a half hours okay guys
never forget about your stew that is
very important don’t leave and forget it
because it can bring your problems I
never do that ok whoa look at this it is
amazing it is wonderful come here Delfy
loop please and my pumpkin and look at
this
[Music]
this will integrate just a little bit
and become part of the sauce so my stew
will become creamy without cream okay
there’s something missing here
my argent and potatoes last but not
least inside my stew
so buy this and I am sure they will
remain on this size and when they are
ready my stew is ready so take spoon
take your pot and let’s take you to
heaven
now the key ingredients each your speech
quickly fill it add it in the end and if
you freeze it add it when you serve it
and our beautiful chives to give a
little bit of color this difference is
the Argentine carbonara not carbonara
Gennaro’s carbonara
absolutely amazing tender soft on the
cross for my god mamacita okay don’t
forget to subscribe to jamie oliver’s
foodtube channel my name is Phil testa
Sarah and remember you are what you eat
and today we are another too much this
wonderful carbonara get into my channel
to see how to do the beautiful cream
caramel and subscribe for more argentine
flavors
hi foodtubers welcome to a beautiful
country to Argentina I have just had a
very long trip I’m super hungry and it
came to me to prepare this amazing beef
stew called
caribou not a very typical and
traditional from my country so let’s
begin with
grunting Rampton is located on the
backside of the cow picture me as a cow
and on the quarter hints over there just
over there so I will cut it into pieces
here I’m using one kilo of Rampton you
can replace it with any other beef you
like now salt pepper and some olive oil
in our big pan good amount of olive oil
and one garlic which I will crush take
it to my pan and we’ll take the beef to
our big pan as we want the meat to
develop her crust don’t touch it don’t
move it
because if not even it will boil just
leave it leave the pan do its job
look at this Delfy this is the crust
which will complement with our
vegetables in the stroke the vegetables
will be 10 there will be soft look at
that crust
amazing okay add half a glass of wine
Argentinean wine now add 1 chopped onion
1 chopped red bell pepper 1 spring onion
2 already peeled tomatoes and cut it
into small pieces let’s mix now pumpkin
bigger size carrot bigger slices into
the pan corn wheels good I have cut the
pumpkin the carrot and the corn into
bigger pieces since it is 2 and it will
be boiling for around 3 hours
and I want them to remain in direct or
else I’d so when you are having your
amazing carbonara
you will be able to find one of these
guys inside good now it’s time for the
seasoning so our salt pepper
with ground pepper paprika
[Music]
and oregano be careful now since it is a
stew and it will be boiling for around
two hours and a half three hours the
liquids will reduce but you seasonings
will remain so just add a little bit and
we’ll check it in the end okay now this
is deep buying this is heavenly I will
add tomato sauce 300 grams of a
beautiful tomato sauce and six cups of
stock you can use vegetable stock or you
can use chicken stock I think that would
be enough good and put the lid and you
know what leave it alone and don’t peep
and the I don’t come and see leave it
alone for two and a half hours okay guys
never forget about your stew that is
very important don’t leave and forget it
because it can bring your problems I
never do that ok whoa look at this it is
amazing it is wonderful come here Delfy
loop please and my pumpkin and look at
this
[Music]
this will integrate just a little bit
and become part of the sauce so my stew
will become creamy without cream okay
there’s something missing here
my argent and potatoes last but not
least inside my stew
so buy this and I am sure they will
remain on this size and when they are
ready my stew is ready so take spoon
take your pot and let’s take you to
heaven
now the key ingredients each your speech
quickly fill it add it in the end and if
you freeze it add it when you serve it
and our beautiful chives to give a
little bit of color this difference is
the Argentine carbonara not carbonara
Gennaro’s carbonara
absolutely amazing tender soft on the
cross for my god mamacita okay don’t
forget to subscribe to jamie oliver’s
foodtube channel my name is Phil testa
Sarah and remember you are what you eat
and today we are another too much this
wonderful carbonara get into my channel
to see how to do the beautiful cream
caramel and subscribe for more argentine
flavors
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