| Prep: 30 mins | Cook: 2-3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 602 | 26g | 11g | 52g |
| sugars | fibre | protein | salt |
| 13g | 10g | 45g | 1.2g |
Why I Love Argentine Puchero
Just the thought of sizzling beef warming the home on a cool New England eve takes me back to some hearty meals while growing up. A recipe I’ve lately become enamored with brings together the robust profile of Irish stew and the multicultural explosion of flavors embodied by Argentinean cuisine – the Puchero. Bridging continents in a delectable blend of hearty meats, fresh vegetables and piquant herbs, this recipe holds a significant place in my ever-expanding culinary repertoire.
The Inspiration behind my Puchero Recipe
My Irish roots and Boston upbringing often find their way into my recipes, but Puchero, despite being an Argentine staple, resonated with me on a different level. A key figure who sparked my interest was Chef Francis Mallmann, a celebrated Argentine chef known for his exquisite fire-cooking technique and rustic dishes. His adaptation of Puchero holds a rustic charm that pairs wonderfully with my fondness for dishes that tell a story – of the land it hails from and the hands that labor to bring its flavors alive.
A Tapestry of Flavors
Every spoonful of Puchero reveals something special – beef shank simmered to melt-in-your-mouth perfection, the sweetness of carrots and sweet potatoes, the crunch of fresh corn, and the robust flavors of chorizo sausage and chicken. Stewing all these ingredients gives the broth a depth that is nothing short of delightful! Similar to the traditional Irish stew, Puchero is a one-pot wonder but surprises you with its complexity and richness.
If you have a palate for pulled beef, the way beef shank loosens up in Puchero would be reminiscent of that. And if you’ve tried the Portuguese caldo verde, the inclusion of kale or Swiss chard would be familiar.
Considering accompaniments, a side of crunchy baguette or a glass of robust Malbec would complement it beautifully, echoing the culinary culture of Argentina. Or you could pair it with a simple salad of greens tossed in a vivacious chimichurri sauce, a bright contrast to the hearty Puchero.
Each time I go back to making Puchero, it becomes a journey – of flavors, memories, and culinary creativity. From its aromas filling up my kitchen to its delightful aftermath on the dining table, this is a recipe that not just nourishes the body, but also the soul. It brings together my passion for comfort food and my quest for exploring global cuisines, making every simmering moment worth it.
What You’ll Need
- 1.5 lbs beef shank or stewing beef
- 1 large onion, peeled and quartered
- 3 large garlic cloves, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 3 ears of corn, each cut into 3 pieces
- 1 large leek, cleaned and chopped
- 1 green bell pepper, cleaned and chopped
- 1 yellow or red bell pepper, cleaned and chopped
- 1 large turnip, peeled and chopped
- 1 bunch of kale or Swiss chard, roughly chopped
- 3 large tomatoes, chopped
- 1/2 head of cabbage, shredded
- 1 stick of chorizo sausage, sliced
- 1 cup of white beans, soaked overnight
- 3 chicken legs and thighs, skin removed
- 6-8 cups of water
- Salt and pepper to taste
Method
Step One
Place the beef, chicken parts, onion and garlic in a large pot. Add in the 6-8 cups of water, ensuring all the meat is covered. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover and continue cooking for around 2 hours.
Step Two
Skim off any fat or impurities floating on the surface. Then, add the soaked white beans, carrots, potatoes, sweet potato, leek, green and yellow bell pepper, and turnip to the pot. Continue to simmer for another hour, or until the beans and root vegetables are tender.
Step Three
Add the chorizo sausage, corn, tomatoes, cabbage, and kale or Swiss chard. Simmer for another 30 minutes, or until the cabbage is soft and flavors have melded together.
Step Four
Season the puchero with salt and pepper to taste. Adjust the water level if necessary, adding more if the stew is too thick or evaporating some off by removing the lid if it is too thin.
Step Five
Serve the puchero hot, ensuring each serving contains a variety of the ingredients. It can be served as is or with side dishes like rice or crusty bread to soak up the flavorful broth.
