Beef Stew Puchero Recipes

Steps:

• Slow method for Large Groups:.
• In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
• Fill with cold water just to cover, no more.
• Add salt, cumin and chili powder.
• Cover and cook to a boil for 10 minutes.
• Skim the white scum from water.
• Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
• In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
• Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
• Simmer on low heat for 3 hours.
• Dump out the vegies on a large platter and cut in serving pieces.
• Serve meat and juice in a large tureen.
• Serve with tortillas, mexican hot chocolate or beer.
• Fast method:.
• Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.

Steps:

• Take a large pot and half-fill it with boiling salted water.
• Put in the beef, fowl, and calf's foot, bring to a boil and skim.
• Simmer for 1 1/2 hours.
• Now add everything else, add more water if necessary and simmer till the vegetables are tender.
• Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.

Steps:

• Boil some water in a large saucepan and put in some beef, in large pieces, a boiling fowl, some whole corn cobs, carrots,leeks,chick peas, Spanish-type sausages, and a good-sized piece of boiling bacon.
• Season to taste (according to the saltiness of the bacon).
• Cook for at least 3 hours over a low heat.
• About 20 minutes before serving add some potatoes and cabbage wedges and cook until these are done.