Ingredients
| Beef dices [ Preferably undercut] | 350 gms |
| Potatoes | 200 gms |
| Fresh corn kernels | 100 gms |
| Carrots, cut into roundels | 100 gms |
| Onion, chopped | 1 no. |
| Garlic, minced | 3 nos |
| Oregano dried | ½ Tsp |
| Cumin Powder | 1 tsp |
| Salt | To taste |
| Crushed Red chilly flakes | 1 tsp |
| Beef stock | 500 ml |
| Tomato puree | 2 tbsp |
| Parsley | 1 bunch |
| Sour Cream | 1 tsp |
| Oil | 3 tbsp |
Method
- Heat oil in a soup pan, sauté chopped garlic, beef dices, corn kernels
and carrots till the beef gets browned well and Corn kernels are
tender. - Add. Onions and red chilly flakes, and potato dices sauté for 5
minutes. add oregano and cumin powder. Continue sautéing by adding
red chilli flakes. And paprika powder. - Add tomato puree, meat stock and allow to boil on a slow cooker for 5
minutes or even pressure cooking method can be used . But the slow
cooker allows the meat to retain all juices. - In the meantime check whether meat is tender, soft and juicy. Add
parsley if desired. Finish the soup by adding Casa Medero red wine or
Cabernet Sauvignon, cover with the lid.. Serve after 5 minutes of
having poured the wine. - When about to transfer into cups, open the lid and feel the aroma of
wine, that has steeped into the soup. Serve with crispy tortilla snippets
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
