Hello everyone, how was your Easter? First of all, I want to thank you for the many comments we've received over the past few days. It makes me so happy to know that you're getting hands-on in the kitchen and daring to recreate our recipes. Today, I bring you a classic recipe with a lot of history—one that is prepared around the world under different names but is essentially the same dish. In Argentina, it's...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Slice the leeks and green onions lengthwise in half.
Scrape the celery and carrots.
Peel the potatoes and sweet potatoes.
Peel the butternut squash and cut it into slices.
Cut the ears of corn in half.
In a large pot, place the leeks, green onions, celery, carrots, and plenty of cold water. Bring to a boil.
Once boiling, add the ossobuco and a handful of coarse salt. Boil for 30 minutes.
Add the potatoes and sweet potatoes. Boil for 7 minutes.
Add the butternut squash, corn, chickpeas, and another handful of coarse salt. Continue boiling until the vegetables are cooked al dente.
Using a slotted spoon, remove the meat and vegetables. Arrange them on a serving platter and drizzle with oil.
Strain the broth and serve it in bowls.
For a richer flavor, you can add a fried mixture of rendered beef fat, onion, and paprika as a topping.
Serve the broth separately to allow each person to enjoy it as a soup or pour it over the vegetables and meat.
If you prefer a spicier version, consider adding a small amount of chili or hot sauce to the broth.
Can I use other types of meat instead of ossobuco?
Yes, you can substitute ossobuco with other cuts of beef or even chicken, but the flavor profile may vary.
Can I make this dish vegetarian?
Yes, you can omit the meat and use vegetable broth instead of water for a vegetarian version.
How do I know when the vegetables are cooked al dente?
The vegetables should be tender but still firm to the bite. You can test them with a fork to check their texture.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat it. The flavors often deepen when reheated.
What can I serve with Puchero?
Puchero is often served with salsa criolla or a side of crusty bread to soak up the broth.
