Boiled Beef Dinner, Creole Style (Puchero Criollo) |
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Prep Time: 15 Minutes Cook Time: 51 Minutes |
Ready In: 66 Minutes Servings: 6 |
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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. Ingredients:
2 (10 3/4 ounce) cans condensed tomato bisque soup |
2 soup cans water |
2 lbs well-trimmed boneless chuck roast (about 1 1/2-inch thick) |
8 chicken wings (about 1 1/2 lbs.) |
3 medium carrots, cut in 2-inch pieces |
8 small whole white onions |
2 small purple-top turnips, quartered |
1 (15 ounce) can chickpeas, drained |
1/2 lb pepperoni, sliced 1/2-inch thick |
1/2 small head cabbage, cut in wedges |
Directions:
1. Combine soup, water, and beef in a large, heavy saucepan; cover and simmer 1 hour.
2. Add chicken wings, carrots, onions, and turnips; simmer 10 minutes.
3. Add remaining ingredients; simmer 15 minutes more, or until done, stirring occasionally.
4. Spoon off fat.
5. Arrange meat and vegetables on a heated platter; serve broth as soup.
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