Mains
Puchero
Ingredients
- - 1 kg (2.2 lb) beef short ribs or brisket
- - 2 chorizo sausages
- - 2 ears of corn, halved
- - 2 carrots, cut into chunks
- - 2 potatoes, halved
- - 1 sweet potato, cut into chunks
- - 200 g (7 oz) pumpkin, cut into chunks
- - 1 leek, halved
- - 1 onion, quartered
- - 2 bay leaves
- - 2.5 litres (10 cups) water
- - Salt, to taste
Method
- Place the beef in a large pot with water, bring to a boil, and skim off any foam.
- Add the onion, leek and bay leaves, then simmer covered for 1.5 hours until the beef is starting to become tender.
- Add the carrots, potatoes and sweet potato; simmer 20 minutes.
- Add the corn, pumpkin and chorizo; simmer a further 20-25 minutes until everything is tender.
- Season the broth with salt to taste.
- Serve the broth first as a soup course, then the meat and vegetables together as the main course.
Introduction: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local squash, corn on the cob and sweet potato.
Cultural Background: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local squash, corn on the cob and sweet potato. It was historically a Sunday family meal, with the broth often served first as a soup followed by the meat and vegetables as the main course.
Tips: Skimming the foam early gives a clearer, cleaner-tasting broth. Add root vegetables in stages by cooking time so nothing turns to mush.
Variations: Serve with a side of white rice or, in some households, a fresh salsa criolla to spoon over the meat.
Vegetarian/Vegan: Vegetarian: Omit the meat and use a rich vegetable stock with chickpeas added for protein, keeping all the vegetables and cooking method the same. Vegan: Follow the vegetarian version above and use a plant-based sausage in place of chorizo.
Storage: Refrigerate broth and solids separately for up to 3 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop until piping hot; add a splash of water if the broth has thickened.
Nutrition: Per serving: 520 kcal, 34 g protein, 26 g fat, 38 g carbohydrate, 6 g fibre.
FAQs:
Q: Can I make puchero in a slow cooker? A: Yes – cook the beef on low for 6-7 hours, then add vegetables and sausage for the final 1.5-2 hours.
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