Puchero
This keto puchero is a rich, comforting bowl of tender beef, juicy chorizo, and softly simmered vegetables in a savory, lightly tomato-scented broth. It keeps the rustic soul of the Argentine classic while trimming the starch for a hearty low-carb meal.
Ingredients
Caldo y carnes
- 400 gbeef chuck, cut into 4 cm pieces
- 180 gfresh chorizo sausage
- 1.4 Lwater
- 120 gonion, peeled and halved
- 120 gtomato, halved
- 2 cloves (10 g)garlic cloves, lightly crushed
- 1bay leaf
- 8 gfine salt
- 2 gblack pepper
Verduras keto
- 220 ggreen cabbage, cut into thick wedges
- 180 gcauliflower florets
- 180 gzucchini, cut into thick half-moons
- 60 gcarrot, cut into large chunks
To finish
- 10 gflat-leaf parsley, chopped
Instructions
- 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.
- 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.
- 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
Add the carrot and cauliflower. Simmer for 8 minutes.
- 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.
- 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.
- 7
Serve hot in deep bowls, dividing the beef, chorizo, and vegetables evenly and spooning over plenty of broth. Finish with chopped parsley.
Nutrition per serving
Notes
- •Traditional Argentine puchero often includes potato, corn, and sometimes sweet potato, but this keto version replaces the starchy vegetables with cauliflower and zucchini while keeping the spirit of the dish.
- •If your chorizo releases a lot of fat, you can skim a little from the broth before serving, though some richness is characteristic and flavorful.
- •For a deeper broth within the 60-minute limit, use a heavy lidded pot and keep the simmer steady rather than rapid.
- •Serve on its own as a complete meal, or with a small spoon of chimichurri on the side if you want a sharper, herby contrast.
Background
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.
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