Puchero Paraguayo (Beef and Vegetable Boil)
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The Tale of Puchero Paraguayo (Beef and Vegetable Boil)
Puchero paraguayo, a beef-and-vegetable boil, descends from the Spanish 'puchero' stew tradition carried to Latin America by colonizers and adapted regionally. Paraguay's version reflects the country's blended Guaraní-Spanish culinary heritage.
Ingredients
Scale:· 8 servings
- 1.2 kg beef short ribs or brisket
- 2 chorizo sausages
- 3 corn cobs, halved
- 3 potatoes, peeled and halved
- 2 sweet potatoes, peeled and halved
- 1/2 small cabbage, quartered
- 2 carrots, cut into chunks
- 1 onion, whole, peeled
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1Place the beef in a very large pot with the whole onion, bay leaves, salt, and pepper, and cover generously with water.
- 2Bring to a boil, skim off any foam, then reduce heat and simmer gently for 1.5 hours until the beef is nearly tender.
- 3Add the carrots and potatoes and continue simmering for 20 minutes.
- 4Add the sweet potatoes, corn, cabbage, and chorizo, and simmer for another 25-30 minutes until everything is fully tender.
- 5Taste the broth and adjust seasoning with salt and pepper as needed.
- 6Remove the whole onion before serving.
- 7Arrange the beef, chorizo, and vegetables on a large platter, and serve the broth separately in cups or bowls.
- 8Garnish with chopped parsley and serve with rice or crusty bread.
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