Puchero Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Brisket | 1 | |
| Pepperoni | 1/2 pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), chopped | |
| 1 medium-size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Parsley sprigs | 2 | |
| Boiling water | 4 Cup (16 tbs) | |
| Rutabaga | 1 Small, cut into cubes | |
| 3 medium-size carrots, pared and cut into 2-inch pieces | ||
| 4 sweet potatoes or yams, pared and cut into quarters | ||
| 2 large white potatoes, pared and cut into quarters | ||
| 4 medium-size-ears corn, cut into 2-inch pieces | ||
| All purpose flour | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
1. Cut beef into 1 1/2-inch pieces, trimming fat. Slice sausage.
2. Heat a kettle or Dutch oven. Melt the fat trimmings to make 2 tablespoons drippings. Brown the beef pieces on all sides, a few at a time, removing pieces as they brown. Add sausage, salt, pepper, garlic, onion and celery; saute until vegetables are almost tender. Return beef; add parsley and boiling water. Return to boiling; lower heat; cover. Simmer 1 1/2 hours, or until meat is almost tender.
3. Add rutabaga, carrots, sweet potatoes, white potatoes; simmer 50 minutes longer, or till the meats and vegetables are tender. Add corn; simmer 10 minutes longer.
4. Remove meats and vegetables to a large serving platter. Skim fat from liquid in pan, if necessary. Blend flour and water in a cup. Stir into boiling liquid in pan. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
2. Heat a kettle or Dutch oven. Melt the fat trimmings to make 2 tablespoons drippings. Brown the beef pieces on all sides, a few at a time, removing pieces as they brown. Add sausage, salt, pepper, garlic, onion and celery; saute until vegetables are almost tender. Return beef; add parsley and boiling water. Return to boiling; lower heat; cover. Simmer 1 1/2 hours, or until meat is almost tender.
3. Add rutabaga, carrots, sweet potatoes, white potatoes; simmer 50 minutes longer, or till the meats and vegetables are tender. Add corn; simmer 10 minutes longer.
4. Remove meats and vegetables to a large serving platter. Skim fat from liquid in pan, if necessary. Blend flour and water in a cup. Stir into boiling liquid in pan. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
Chef
