Meat
Criollo Puchero
Traditional boiled beef, bone and vegetable dinner with a hearty broth.
Gluten-free
Ingredients
- 700 g beef shank or flank
- 1 marrow bone
- 2 red chorizo sausages
- 3 potatoes
- 2 sweet potatoes
- 2 carrots
- 2 ears of corn, in pieces
- 1 onion
- 200 g pumpkin (squash)
- 1500 g water
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the beef, bone, onion and water in the mixing bowl and cook 40 min/100°C/reverse/spoon speed.
- Skim off the foam from the surface with a slotted spoon.
- Add the carrot, corn and chorizo and cook 20 min/100°C/reverse/spoon speed.
- Add the potato, sweet potato and pumpkin and cook 25 min/100°C/reverse/spoon speed.
- Check that the vegetables are cooked and adjust the salt.
- Serve the broth with noodles on the side and the meats and vegetables on a platter.
Tips
- The strained broth works well for a soup with noodles or rice.
- Serve with salsa criolla and mustard.
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