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Puchero

Chef.at.Home's picture
Ingredients
  Brisket 1
  Pepperoni 1⁄2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Onion 1 Medium, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Parsley sprigs 2
  Boiling water 4 Cup (64 tbs)
  Rutabaga 1 Small, pared and cut into cubes (Yellow Turnip)
  Carrots 3 Medium, pared and cut into 2 inch pieces
  Sweet potatoes/Yams 4 , pared and cut into quarters
  White potatoes 2 Large, pared and cut into quarters
  Corn ears 4 Medium, cut into 2 inch pieces
  All purpose flour 2 Tablespoon
  Water 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Clove

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