Boiled Beef Dinner, Creole Style
(Puchero Criollo)
Puchero is a famous Argentine boiled dinner, much like our own New England variety, except the ingredients and flavor are quite different. Its ancestor is the Spanish cocido.
What You Need:
2 cans (10¾ ounces each) condensed tomato bisque soup
2 soup cans water
2 pounds well-trimmed boneless chuck roast (about 1½ inches thick)
8 chicken wings (about 1½ pounds)
3 medium carrots (about ½ pound), cut in 2-inch pieces
8 small whole white onions (about ½ pound)
2 small purple-top turnips, quartered (about ¼ pound)
1 can (about 16 ounces) chick peas, drained
½ pound pepperoni, sliced ½ inch thick
½ small head cabbage cut in wedges
How To Cook:
1 . Combine soup, water and beef in a large, heavy saucepan ; cover and simmer 1 hour.
2 . Add chicken wings, carrots, onions and turnips; simmer 10 minutes.
3 . Add remaining ingredients; simmer 15 minutes more, or until done, stirring occasionally.
4 . Spoon off fat.
5 . Arrange meat and vegetables on a heated platter ; serve broth as soup.
