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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.
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What You Need:
(To Serve: 6 to 8)
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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
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Translate this recipe:
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| How To Cook: |
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1. Combine soup, water and beef in a large, heavy saucepan; cover and simmer 1 hour.
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2. Add chicken wings, carrots, onions and turnips; simmer 10 minutes.
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3. Add remaining ingredients; simmer 15 minutes more, or until done, stirring occasionally.
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4. Spoon off fat.
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5. Arrange meat and vegetables on a heated platter; serve broth as soup.
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