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Argentine Criollo Puchero

c
@cocinero44
ArgentineLunchDinnerMain CourseGluten-FreeNut-FreeNon-Vegetarian

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...

Argentine Criollo Puchero recipe
Prep Time
20min
Cook Time
1hr 0min
Total Time
1hr 20min

Ingredients

6 Servings
(1 serving = 1 portion of meat, vegetables, and broth)
  • leeks
    leeks
    3
  • green onions (scallions)
    green onions (scallions)
    3
  • celery stalks
    celery stalks
    6
  • carrots
    carrots
    3
  • medium potatoes
    medium potatoes
    4
  • medium sweet potatoes
    medium sweet potatoes
    3
  • small butternut squash
    small butternut squash
    1
  • ears corn
    ears corn
    4
  • pieces of ossobuco (beef shank with bone)
    pieces of ossobuco (beef shank with bone)
    6
  • handful coarse salt
    handful coarse salt
    1
  • cooked chickpeas
    cooked chickpeas
    1cup
  • oil
    oil
    1dash

How to make Argentine Criollo Puchero

  1. Step 1

    Slice the leeks and green onions lengthwise in half.

  2. Step 2

    Scrape the celery and carrots.

  3. Step 3

    Peel the potatoes and sweet potatoes.

  4. Step 4

    Peel the butternut squash and cut it into slices.

  5. Step 5

    Cut the ears of corn in half.

  6. Step 6

    In a large pot, place the leeks, green onions, celery, carrots, and plenty of cold water. Bring to a boil.

  7. Step 7

    Once boiling, add the ossobuco and a handful of coarse salt. Boil for 30 minutes.

  8. Step 8

    Add the potatoes and sweet potatoes. Boil for 7 minutes.

  9. Step 9

    Add the butternut squash, corn, chickpeas, and another handful of coarse salt. Continue boiling until the vegetables are cooked al dente.

  10. Step 10

    Using a slotted spoon, remove the meat and vegetables. Arrange them on a serving platter and drizzle with oil.

  11. Step 11

    Strain the broth and serve it in bowls.

Nutrition (per serving)

Calories

49.2kcal (2.46%)

Protein

2.5g (5%)

Carbs

7.5g (2.73%)

Sugars

1.3g (2.66%)

Healthy Fat

0.9g

Unhealthy Fat

0.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, you can add a fried mixture of rendered beef fat, onion, and paprika as a topping.

  2. Serve the broth separately to allow each person to enjoy it as a soup or pour it over the vegetables and meat.

  3. If you prefer a spicier version, consider adding a small amount of chili or hot sauce to the broth.

FAQS

  1. 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.

  2. Can I make this dish vegetarian?

    Yes, you can omit the meat and use vegetable broth instead of water for a vegetarian version.

  3. 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.

  4. Can I prepare this dish in advance?

    Yes, you can prepare it in advance and reheat it. The flavors often deepen when reheated.

  5. What can I serve with Puchero?

    Puchero is often served with salsa criolla or a side of crusty bread to soak up the broth.

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c

@cocinero44

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