Puchero – boiled beef, sausage and vegetables in broth
A winter favourite of the River Plate: beef brisket, chorizo and bacon simmered slowly with corn on the cob, pumpkin, sweet potato, potatoes and cabbage. The broth is often eaten first as soup, then the meat and vegetables.
- 2 h 20Time
- 35 minHands-on
- 4Portions
- 69 gprotein per portion
- 1100kcal per portion
Ingredients for 4 portions
- 700 gBeef brisket
- 500 gBeef marrow bones
- ≈ 3 lWater
- 1Yellow onion, halved
- 1Leek, in chunks
- 1Celery, in chunks
- 2Carrots, in large chunks
- to tasteSalt
- 600 gPotato
- 2Sweet potatoes
- 2Corn cobs
- 2Spanish chorizos
- 100 gBacon, in one piece
- 500 gPumpkin
- ½White cabbage
Method
- Put the brisket and marrow bones in a large pot with the cold water. Bring to the boil and skim well for about 10 minutes.
- Add the onion, leek, celery, carrots and salt. Cover and simmer over a low heat for 1 1/2 hours.
- Meanwhile, peel the potatoes and sweet potatoes, halve the corn cobs and cut the pumpkin and cabbage into large pieces.
- Add the potatoes, sweet potatoes, corn, chorizos and bacon and simmer for 10 minutes.
- Add the pumpkin and cabbage and simmer for 20 minutes more, until all the vegetables are tender.
- Season the broth with salt. Lift the meat and vegetables onto a platter, cut the beef, chorizos and bacon into pieces and serve with a little broth. The rest of the broth is eaten as soup.
