Puchero

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: cut the beef into large pieces if needed, halve the onion and tomato, lightly crush the garlic, cut the cabbage into wedges, separate the cauliflower into medium florets, slice the zucchini into thick half-moons, and cut the carrot into large chunks. Keeping the vegetables large helps them hold their shape during simmering.

   400 g beef chuck, cut into 4 cm pieces120 g onion, peeled and halved120 g tomato, halved2 cloves (10 g) garlic cloves, lightly crushed220 g green cabbage, cut into thick wedges180 g cauliflower florets180 g zucchini, cut into thick half-moons60 g carrot, cut into large chunks
2. 2

   Place the beef, chorizo, water, onion, tomato, garlic, bay leaf, salt, and black pepper in a heavy pot. Bring to a gentle boil over medium-high heat, skimming off any foam during the first few minutes for a cleaner broth.

   400 g beef chuck, cut into 4 cm pieces180 g fresh chorizo sausage1.4 L water120 g onion, peeled and halved120 g tomato, halved2 cloves (10 g) garlic cloves, lightly crushed1 bay leaf8 g fine salt2 g black pepper
3. 3

   Lower to a steady simmer, partially cover, and cook for 30 minutes. The broth should bubble very gently, not boil hard, so the beef stays tender and the sausage does not split excessively.

4. 4

   Add the carrot and cauliflower. Simmer for 8 minutes.

   60 g carrot, cut into large chunks180 g cauliflower florets
5. 5

   Add the cabbage wedges and zucchini. Simmer for 10 to 12 minutes more, until the beef is tender, the chorizo is cooked through, and the vegetables are soft but not collapsing. The cabbage core should yield easily to a knife and the beef should be easy to pierce with little resistance.

   220 g green cabbage, cut into thick wedges180 g zucchini, cut into thick half-moons
6. 6

   Taste the broth and adjust seasoning if needed. Remove the bay leaf. Let the puchero rest off the heat for 5 minutes so the broth settles and the flavors meld.

   1 bay leaf
7. 7

   Serve hot in deep bowls, dividing the beef, chorizo, and vegetables evenly and spooning over plenty of broth. Finish with chopped parsley.

   10 g flat-leaf parsley, chopped

Origin & History

Puchero came to Argentina through Spanish culinary traditions and became a beloved home-style one-pot meal, especially for cooler weather. In Argentina it evolved with local meats and vegetables, often centered on beef and sausages, reflecting the country's strong cattle culture. It remains a classic comfort dish associated with family cooking and nourishing, economical meals.