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Boiled Beef Dinner, Creole Style (Puchero Criollo)

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“Posted for ZWT7- Central and South America. 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.”
READY IN:
1hr 21mins
SERVES:
6-8
YIELD:
1 pot boiled dinner
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) canscondensed 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
  • 12 lb pepperoni, sliced 1/2-inch thick
  • 12 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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