Puchero Argentino

Name: Puchero Argentino
Total time: 3 h 30 min
Yield: 8
Cuisine: Argentine
Ingredients: 1.2 kg Beef shin or brisket, in large pieces; 3 Marrow bones; 4 Chicken thighs, bone in; 3 Chorizo (fresh, not cured); 250 g Chickpeas, soaked overnight; 6 Potatoes, whole; 3 Sweet potatoes, halved; 3 Corn on the cob, halved; 600 g Pumpkin, in large wedges; ½ Cabbage, in wedges; 4 Carrots, whole; 1 each Leek and celery; 1 Onion, halved; 2 Bay leaves; 1 tbsp Coarse salt and black peppercorns; 4 L Water; 150 g Small pasta or rice, for the broth course

Beef shin, marrow bone, chorizo and a chicken thigh boiled for hours with whole potatoes, sweet potato, corn on the cob, pumpkin, cabbage and chickpeas, then served as two courses from one pot: the broth first, the meat and vegetables after. Spain's cocido, landed in Argentina and grown larger.

出典

レシピ提供 Argentine home kitchens · 🏺 伝統 · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Argentina · Spain's cocido, grown larger — An ownerless traditional dish, so no cook is credited. The cited article confirms puchero as a type of stew originally from Spain and prepared in Argentina among other countries, essentially equivalent to the Spanish cocido but lacking colorants such as paprika and using local ingredients that vary by region, with chickpeas widely used in Spain, and records that the word originally meant an earthenware pot before it came to mean the dish cooked in it. The two-course service, the order of additions, timings and quantities are this book's own.

Wikipediaで背景を読む ↗

作っているところを見る · 動画3本

El Sabor Del Mundo MAMBRUNENSE Edgardo Rios Aires Communication

⏱ 210 分🍽 8人分🔥 680 kcal🇦🇷 アルゼンチン

乳製品不使用ナッツ不使用

作り方

Put the beef, bones, drained chickpeas, onion, leek, celery, bay and peppercorns in a very large pot with the water. Bring slowly to a boil and skim the grey foam off carefully for the first 10 minutes.
💡 Skim before anything else goes in. Miss the first foam and it breaks up into the broth, and a puchero is judged on a clear one.
Simmer 1½ hours, then add the carrots, chicken and chorizo and cook 30 minutes more.
Add the potatoes, sweet potatoes, corn and pumpkin and cook 25 minutes. Add the cabbage for the last 10 minutes only.
First course: ladle off the broth into a second pan, boil the pasta or rice in it 8 minutes and serve it in bowls on its own.
Second course: lift everything else onto a big platter, meats at one end, vegetables at the other, and serve with coarse salt, mustard and chimichurri.

💡 コツ

Everything goes in by cooking time, not by course. Cabbage at the end or it turns grey and takes the whole pot's smell with it.
The marrow from the bones, spread on bread with salt, is the cook's share and is eaten standing at the stove.