Argentine Puchero Stew with Fresh Herb Sauce

Puchero is a traditional Argentine stew deeply rooted in the country's culinary heritage, often enjoyed during colder months and on national holidays. This version brings together robust flavors and a delightful array of textures, from tender meats to vibrant vegetables, all garnished with a refreshing herb sauce.

Ingredients

🐂 2 kg oxtail ossobuco
🥩 1 kg flank steak falda
🥕 1 carrot roughly chopped
🧅 2 onions roughly chopped
🌿 Parsley a few sprigs
🌿 1 celery stalk roughly chopped
🥬 1 leek roughly chopped
🧂 Salt
💧 4.5 liters water
🌶️ A few peppercorns

🥔 3 potatoes peeled
🥕 2 carrots peeled
🥬 0.5 cabbage quartered
🍠 2 sweet potatoes peeled
🎃 0.5 squash peeled and cut into large pieces
🎃 0.5 pumpkin peeled and cut into large pieces
🧅 2 onions peeled
🌽 1 corn on the cob cut into pieces

🫘 1 cup hydrated red kidney beans
🍲 Cooking broth reserved from meat/vegetables
🌭 3 red chorizos pricked

🌱 2 spring onions chopped
🌿 1 cup chopped parsley
🥄 2 tablespoons alcohol vinegar
🥄 0.5 teaspoon sugar
🧂 Salt
🌶️ Pepper
🌶️ 1 teaspoon smoked paprika
🫒 0.5 cup olive oil

Instructions

1- Prepare the Broth:

• In a large pot, combine the oxtail, flank steak, carrot, onions, parsley, celery stalk, leek, salt, water, and peppercorns.
• Bring to a boil, then reduce the heat to low and let simmer for 3 hours.

2- Strain the Broth:

• After the broth has cooked, remove the meat and strain the liquid into a separate bowl, discarding the vegetables.

3- Cook the Beans and Chorizos:

• In a small pot, take 3 cups of the reserved broth. Add the hydrated red kidney beans.
• Towards the end of cooking, introduce the pricked chorizos. Cook until the beans are tender.

4- Cook the Garnish Vegetables:

• Return remaining strained broth to the large pot.
• Add potatoes, carrots, and cabbage to the boiling broth and cook for 10 minutes.
• Then, add squash and sweet potatoes and cook for an additional 5 minutes.
• Finally, add the pumpkin and corn, cooking until all vegetables are tender. Adjust salt to taste.

5- Prepare the Fresh Herb Sauce:

• Mix chopped spring onions, parsley, alcohol vinegar, sugar, salt, pepper, smoked paprika, and olive oil in a small bowl.
• Stir well to combine all elements.

Prep Time: 30 minutes (excluding bean hydration)
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 50 minutes
Servings: 6-8
Equipment: Large pot (aluminum), Strainer, Small saucepan (for beans and chorizos), Wooden cutting board, Chef's knife, Silicone-tipped tongs, Metal ladle with a wooden handle

Cooking Tips

• Hydrate dry beans 12 hours in advance.
• Prick chorizos to integrate their flavors better with the beans.
• Introduce garnish vegetables in stages based on their cooking times, ensuring optimal texture.
• Use the herb sauce as a refreshing finish for the serving.

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Argentine Puchero Stew with Fresh Herb Sauce