Puchero Spanish Boiled Dinner Recipes
BOILED BEEF DINNER, CREOLE STYLE (PUCHERO CRIOLLO)
Posted for ZWT7- Central and South America. Puchero is a famous Argentine boiled dinner, much like our own New England variety, except the ingredients and flavor are quite different. I found this on the internet.
Provided by CJAY8248
Categories One Dish Meal
Time 1h21m
Yield 1 pot boiled dinner, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup, water, and beef in a large, heavy saucepan; cover and simmer 1 hour.
- Add chicken wings, carrots, onions, and turnips; simmer 10 minutes.
- Add remaining ingredients; simmer 15 minutes more, or until done, stirring occasionally.
- Spoon off fat.
- Arrange meat and vegetables on a heated platter; serve broth as soup.
Nutrition Facts : Calories 793.4, Fat 39.1, SaturatedFat 13.2, Cholesterol 193.4, Sodium 1744.2, Carbohydrate 51.7, Fiber 8.2, Sugar 8.1, Protein 59.9
PUCHERO (SPANISH BOILED DINNER)
This is Elena Zelayeta's mother's recipe. I have left out one ingredient, canned Spanish sausages, because I can't identify it. If you know what they are, by all means use them. This recipe uses dried garbanzos. If you want to use canned instead, I won't tell anybody! Times do not include soaking time for the beans.
Provided by Chocolatl
Categories One Dish Meal
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Cover chicken with cold water. Add salt and pepper, bring to a boil, and cook 10 minutes.
- Reduce heat and continue to simmer for 30 minutes.
- Combine beef, ground pork, eggs, bread crumbs and flour. Season with salt and pepper. Shape into a large ball.
- Skim foam from pot.
- Add garbanzos, salt pork and lamb. Place the big meatball on top.
- Cook for 30 minutes.
- Add potatoes, carrots and cabbage. Cook for 30 minutes more, or until garbanzos are soft.
Nutrition Facts : Calories 1107.8, Fat 67.8, SaturatedFat 24.4, Cholesterol 251.3, Sodium 620.3, Carbohydrate 61.2, Fiber 13.4, Sugar 11, Protein 62.6
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- Prepare your vegetables by peeling the radish, turnip, rutabaga, carrots, and boniatos and placing them in a pressure cooker along with the bones, meats and other cleaned vegetables. If you don't have a pressure cooker, you can also make this is a large pot on the stove or in a slow cooker. Obviously both methods will take longer than the pressure cooker method. I've successfully made puchero using all 3 methods, though.
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- Cook for around 45 minutes to an hour. On my pressure cooker I use the legumes/tendons setting. Sometimes, though, if I'm using a large piece of beef, that isn't a long enough setting to make the beef tender so I've often had to cook the beef for a little longer in a separate pot. (I usually make puchero in the early morning, so it's ready for a hearty lunch.) If making puchero on the stovetop, cook for several hours until the meat and vegetables are tender. In the slow cooker, cook for 6-8 hours, depending on your cooker and the setting used.
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