Recipe of Chilean Ajiaco

Ingredients

• 800 g cooked beef from the day before (roast, brisket or top sirloin), cut into 1 cm strips
• 2 tablespoons vegetable oil
• 2 large onions cut into thin wedges (pluma)
• 2 carrots, peeled and thinly sliced
• 1 red pepper, seeds and ribs removed, cut into strips
• 2 garlic cloves, finely chopped
• 1 tablespoon ají de color (or sweet paprika)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 sprig of celery
• 1 kg potatoes, peeled and cut into thick batons
• 1/2 cup white wine (optional)
• 1.5 to 2 litres beef stock or boiling water (depending on how thick you want it)
• 6 eggs
• 1 teaspoon salt (adjust at the end)
• Freshly ground black pepper, to taste
• Fresh coriander, chopped, to serve
• Kneaded bread or Chilean marraqueta, to serve (optional)

Directions

1. 1

   Cut the leftover roast beef into 1 cm strips, following the grain, and set aside. If you have no leftovers, sear 800 g of beef strips in a very hot pan and set aside.

2. 2

   Heat 2 tablespoons of oil in a large pot over medium heat and cook the onion wedges for 5 minutes, until soft and translucent.

3. 3

   Add the chopped garlic and cook for 1 more minute, without letting it colour.

4. 4

   Lower the heat, add the ají de color and stir for 30 seconds: it should release its colour into the oil without burning, because a burnt chilli turns the whole broth bitter.

5. 5

   Add the carrot and the pepper strips and stir-fry for 3 minutes, stirring now and then.

6. 6

   Turn the heat up to medium-high, add the beef strips, the oregano and the cumin, and stir-fry for 2 to 3 minutes so the meat takes on the flavour of the sofrito.

7. 7

   Pour in the white wine if using and let the alcohol evaporate for 1 minute.

8. 8

   Add the potato batons, the celery sprig and the stock or boiling water until everything is covered by two fingers (1.5 to 2 litres, depending on how thick you want the soup).

9. 9

   Cover and simmer over medium heat for 20 to 25 minutes, until the potato batons are soft but still whole; stir now and then with a wooden spoon so they do not stick.

10. 10

    Taste the broth and adjust the salt and pepper little by little: the roast beef is already seasoned.

11. 11

    Lower the heat, make a well in the pot with a spoon and crack in one egg per person; cover and cook for 4 to 5 minutes, until the white sets and the yolk stays runny.

12. 12

    Serve each bowl with its egg, remove the celery sprig and finish with chopped fresh coriander. Serve with kneaded bread.