Argentine Puchero (Beef and Vegetable Boiled Dinner with Corn and Chickpeas)

Why you’ll love it

• Two meals in one: a flavorful broth and a platter of meat and vegetables.
• Simple ingredients and inexpensive cuts of beef.
• Comforting on cool fall and winter days.

Quick facts

Ingredients

• 2 1/4 lb (1 kg) bone-in beef short plate or short ribs (falda), for boiling
• 2 cross-cut slices beef shank (osobuco), about 1 1/3 lb (600 g) total
• 1 onion, halved
• 1 red bell pepper, cut into strips
• 2 bay leaves
• About 4 1/4 quarts (4 liters) water
• 1 tbsp coarse salt, plus more to taste
• 2 carrots, cut into large pieces
• 4 medium potatoes, peeled and halved
• 2 sweet potatoes, peeled and cut into large pieces
• 2 ears of corn, each cut into 3 pieces
• 1 lb (500 g) winter squash, such as butternut, peeled and cut into large pieces
• 1/4 head green cabbage, cut into 2 wedges
• 1 can (15 oz / 400 g) chickpeas, drained

Step-by-step method

1. Start the beef. In a large pot, combine the short ribs, beef shank, onion, bell pepper, bay leaves and cold water. Bring to a boil over high heat.

2. Skim and simmer. Skim off the foam that rises to the surface, add the coarse salt, lower the heat and cook, partly covered, for 1 1/2 hours, until the beef is almost tender.

3. Add the firm vegetables. Add the carrots, potatoes, sweet potatoes and corn, and cook 15 minutes.

4. Add the soft vegetables. Add the squash, cabbage and chickpeas, and cook 15 to 20 minutes more, until all the vegetables are tender but still whole.

5. Taste and serve. Taste the broth and adjust the salt. Remove the bay leaves, arrange the beef and vegetables on a platter and serve the hot broth on the side.

How to know it is done

It is ready when the beef pulls away easily from the bone and a knife slides through the potatoes, sweet potatoes and squash without breaking them apart.

Tips for the best result

• Start with cold water and skim well at the beginning: this keeps the broth clean and clear.
• Cut the vegetables into large pieces and add them in order, from firmest to softest, so none of them fall apart.
• Serve with a drizzle of olive oil, coarse salt or chimichurri over the meat and vegetables.

Storage and reheating

Refrigerate the meat and vegetables and the broth separately, covered, for up to 3 days. Reheat everything together over low heat. The broth can be frozen for up to 3 months and makes a great soup with noodles or rice.