Argentinian
Puchero Argentino
A homely Argentine puchero with beef, chorizo, chickpeas, and tender winter vegetables simmered in a clear, savory broth. Serve the broth first if you like, then the meats and vegetables on a warm platter with a little olive oil or salsa criolla.
Watch it madeMAMBRUNENSE Edgardo Rios · 2:55
Ingredients
- Dried chickpeas1/2 cup
- Beef shank or ossobuco450g
- Beef brisket or falda250g
- Argentine chorizo criollo1 small link
- Morcilla1 small link
- Onion, peeled and halved1 medium
- Leek, cleaned and cut into large pieces1 small
- Celery stalk1
- Carrot, peeled and cut into large chunks1 large
- Potato, peeled and halved1 medium
- Sweet potato, peeled and cut into large chunks1 small
- Pumpkin or calabaza, peeled and cut into large wedges250g
- Corn on the cob, cut into rounds1 ear
- Green cabbage wedge1 small
- Bay leaf1
- Coarse saltto taste
- Black peppercorns6
- Extra-virgin olive oilfor serving
- Salsa criollaoptional, for serving
Method
- Soak the chickpeas overnight in plenty of cold water, then drain them.
- Place the beef shank, brisket, onion, leek, celery, bay leaf, peppercorns, and a good pinch of coarse salt in a large pot.
- Cover with cold water by about 5 cm, bring slowly to a simmer, and skim off the foam that rises to the surface.
- Simmer gently for 45 minutes, keeping the broth clear and adding hot water if needed to keep the meat covered.
- Add the drained chickpeas and continue simmering for 45 minutes, until the beef is becoming tender.
- Prick the chorizo once with a fork, add it to the pot with the carrot and corn, and simmer for 15 minutes.
- Add the potato, sweet potato, pumpkin, and cabbage, arranging them so they stay mostly intact, and simmer for 20 to 25 minutes until tender.
- Warm the morcilla separately in a small pan of barely simmering broth or water for 8 to 10 minutes so it does not burst.
- Taste the broth and adjust the salt, then remove the meats, sausages, chickpeas, and vegetables carefully with a slotted spoon.
- Serve the clear broth in bowls, followed by a platter of sliced beef, chorizo, morcilla, chickpeas, and vegetables, finished with olive oil or salsa criolla.
Common questions
Can I substitute the beef shank, brisket, chorizo criollo, or morcilla if I can’t find them?
Yes. Use short ribs or chuck in place of shank/brisket, a mild fresh pork sausage instead of chorizo criollo, and skip the morcilla if needed. Add it at the end only if using a cooking sausage that can be gently warmed.
How long does the puchero take, and when should I add each ingredient?
Plan on about 2.5 to 3 hours total, plus overnight soaking for the chickpeas. Start beef first, add chickpeas after 45 minutes, then chorizo, carrot, and corn, and finish with potatoes, squash, and cabbage.
What are the most common mistakes when making puchero argentino?
Boiling too hard is the biggest one; it clouds the broth and toughens the meat. Also avoid over-salting early, overcooking the vegetables, and adding the morcilla directly to the main pot if you want it to stay intact.
How should I store leftovers, and does puchero reheat well?
It keeps well for 3 to 4 days in the fridge. Store broth and solids together or separately, then reheat gently over low heat. If possible, keep morcilla aside and warm it fresh so it doesn’t break apart.
What’s the best way to serve puchero argentino?
Serve it hot in shallow bowls with a little broth, meat, vegetables, and a piece of chorizo or morcilla on each plate. Offer coarse salt, bread, and optional salsa criolla or chimichurri on the side.