Regarding comfort food, Puchero is about as good as it gets. Beef bone soup has been a mainstay in Paraguayan cuisine for centuries. It can be made with any meat and vegetables but is most commonly made with beef bones, tomatoes, carrots, onions, bell peppers, and garlic. The broth is simmered until rich and hearty, which will warm you up on a cold winter's day—served with cooked Yuca and a lime wedge.😋😏
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What is Puchero
Puchero is a hearty meat and vegetable soup common in Spanish-influenced countries such as Paraguay and Argentina. Puchero is a comfort food often served as a main course for lunch or dinner. The ingredients used in Puchero can vary depending on the region and personal preference, but it is typically a hearty and filling dish many enjoy. The dish is sometimes served with rice or crusty bread to soak the flavorful broth. Overall, Puchero is a staple of Latin American cuisine and is enjoyed by many people worldwide.
Why you'll love this Puchero
Paraguayan beef bone soup is a hearty dish that will warm you from the inside out. It's a hearty, filling meal that will leave you feeling satisfied. The soup is made from a richly flavored broth, boiled vegetables, and tender beef shank, oxtails, and short ribs, which provide a robust flavor, while the vegetables add an earthy sweetness that balances out the flavors. In addition, the soup has a deep brown color from the long cooking time, giving it a rich depth of flavor.
The History of the Puchero: Spanish Influence in Latin America
The Puchero is a traditional dish rooted in Spanish cuisine and has become popular in many Latin American countries, including Paraguay. The history of the Puchero reflects the cultural and culinary influence that Spain has had in the region. The Puchero is a dish that dates back to colonial times when the Spaniards brought their culinary customs to Latin America. The idea behind the Puchero was to create a dish that was easy to make and could be prepared with the ingredients available in the region.
The traditional Puchero typically includes meats such as pork or beef and vegetables like potatoes, carrots, and corn. Over the centuries, the Puchero has been adapted and personalized in different regions of Latin America, incorporating local ingredients and spices. For example, in Paraguay, the Paraguayan Puchero is known for its spicy flavor and blend of spices, including cumin, paprika, and dried oregano.
Today, the Puchero is still a popular dish in many Latin American countries and is considered a comfort food in many families. It is prepared and enjoyed on special occasions such as family gatherings, weddings, and Christmas. In conclusion, the Puchero is a dish with a rich culinary history and tradition, reflecting the influence of Spanish culture in Latin American cuisine. It is a versatile and satisfying dish that remains an important part of the culinary culture of many countries in the region.
Puchero Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Beef Crosscut Hind Shank or Beef Marrow Bones: Adds rich beef flavor and nutrients to the soup as it cooks.
- Beef Oxtails: Contributes more beef flavor and help thicken the soup as they release gelatin while simmering.
- Beef Chuck Riblets or Beef Short Ribs: Provides tender and flavorful chunks of beef in the soup.
- Onions: Enhances the overall flavor of the soup with their savory and slightly sweet taste.
- Garlic: Adds a strong and aromatic flavor to the soup, complementing the beef and vegetables.
- Carrots: Bring a natural sweetness and a slightly earthy taste to the soup while providing vibrant color.
- Red Radishes: Offer a mildly peppery flavor and add texture to the soup.
- Acorn Squash: Adds a sweet and nutty taste, as well as a creamy texture when cooked.
- Tomatoes: Contribute a tangy and slightly acidic element to balance the richness of the beef.
- Poblano Pepper or Bell Pepper: Introduces a mild spiciness and a subtle smoky flavor to the soup.
- Sweet Potato: Enhances the soup's sweetness and adds a soft, creamy texture.
- Red Potatoes: Provide a firmer texture and earthy flavor to the soup.
- Knorr Beef Flavor Bouillon: Enhances the beefy taste of the soup and adds depth to the overall flavor.
- Kosher Salt: Balances the flavors and enhances the taste of all the ingredients.
- Ground Black Pepper: Adds a gentle spiciness and complements the other flavors in the soup.
- Red Pepper Flakes (optional): If added, they will bring heat and a bit of spiciness to the dish.
- Dried Red Chili Pepper (optional): If included, it will add smokiness and extra heat to the soup.
- Ears of Corn or Frozen Corn: Introduces sweetness and texture to the soup.
- Cilantro or Italian Parsley: Fresh herbs that add flavor and brightness to the finished dish.
- Green Onion: Provides a mild onion flavor and adds color to the soup.
- Water: The base liquid that forms the broth for the soup, allowing all the flavors to meld together.
Tools you'll need
- Stockpot
- Ladle
- Wooden spoon
- Cutting board
- Knife
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
How to Make Puchero
Note: The full instructions are provided in the recipe card below.
In a large stockpot over medium-high heat. Combine the meats, beef bouillon, onions, poblano pepper, tomatoes, garlic, dried red chili, black pepper, and red pepper flakes. Bring to a boil, occasionally stirring, until the vegetables are somewhat tender, about 15 minutes. Add water raise the heat, and bring it to a boil. Cover and boil on medium-high heat for 30 minutes, stirring occasionally. Uncover and add the sweet potato, red potatoes, radish, corn, and squash, stir, and continue simmering over low until the meat and vegetables are tender.
The soup reaches a rich consistency for another 30 to 45 minutes. Once the beef soup is finished, stir in the chopped cilantro and green onion. Taste and adjust the season with salt and pepper, if needed. Skim grease from the top. To serve, ladle the Puchero into bowls, sprinkle with extra chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Delicious Puchero!!!
Substitutions
- Beef Oxtails: If you can't find them, substitute them with beef stew meat or beef bones.
- Red Radishes: If you can't find red radishes, you can substitute them with regular radishes or turnips.
- Acorn Squash: If you can't find acorn squash, substitute with butternut squash or pumpkin.
- Poblano Pepper: If you can't find a pepper, substitute it with a bell or green chili pepper.
- Knorr Beef Flavor Bouillon: If you can't find Knorr Beef Flavor Bouillon, you can substitute it with beef broth or beef bouillon cubes.
- Red Chili Pepper: If you don't like spicy food, you can omit the red chili pepper or substitute it with a mild chili pepper.
- Ears of Corn: If you can't find fresh corn, substitute it with frozen corn (or 1 can of corn kernels; well drain).
- Cilantro or Italian Parsley: If you don't like cilantro or parsley, omit it.
Variations
- Regional Variations: Puchero is a dish adapted to different regions of Latin America, and each region has its unique twist on the dish. For example, in Argentina, Puchero is often made with beef, potatoes, corn, and squash and is served with white rice. In Uruguay, Puchero is made with beef, potatoes, corn, and carrots and is often served with crusty bread.
- Vegetarian Variations: If you're looking for a vegetarian version of Puchero Paraguayo, use plant-based protein sources such as tofu or tempeh and vegetable broth instead of beef or chicken broth. You can add more vegetables to the dish, such as mushrooms, eggplant, or bell peppers.
- Spicy Variations: If you like spicy food, add more chili powder or red pepper flakes, or use a spicy sausage such as chorizo to add extra heat.
- Hearty Variations: If you want to make a heartier version of Puchero Paraguayo, add more meat to the dish, or add beans or lentils to the dish for extra protein.
How to Serve
Puchero is typically served as a main course for lunch or dinner, accompanied by cooked yuca and a wedge of lime. The cooked vegetables and tender meat are served in a bowl with a ladle of flavorful broth. Some people also like to serve it with rice or crusty bread to soak up the broth. Garnish with chopped cilantro or Italian parsley before serving for added flavor and color. Puchero is a hearty and satisfying dish perfect for a cold winter's day or any time you crave a comforting meal.
How to Store & Re-Heat
- To store: Puchero Paraguayo can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months, but it's best to freeze it in a freezer-safe container.
- To reheat: To re-heat Puchero Paraguayo, place it in a pot on the stove over medium heat and occasionally stir until it's heated. You can also reheat it in the microwave. When re-heating Puchero Paraguayo, stir it occasionally to prevent it from burning and ensure it heats evenly. If the broth is too thick, add some water or broth to thin it out.
Make-Ahead
Puchero can be made and stored in the refrigerator or freezer for later use. To make ahead, let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the soup on the stovetop over medium heat until heated. If the soup is too thick, add a little water to thin it out. Puchero can also be stored in individual portions for easy reheating later on.
Simply portion the soup into individual containers, let them cool completely, and then freeze them for up to 3 months. When ready to serve, reheat the individual portions in the microwave or stovetop until heated.
How to Freeze
To freeze Puchero, allow the soup to cool completely before transferring it to freezer-safe containers or resealable freezer bags. It's best to freeze the soup in portion-sized containers, so you can easily defrost only what you need. Be sure to label the containers or bags with the date and contents. The soup can be frozen for up to three months. When ready to use, thaw the Puchero in the refrigerator overnight.
To reheat, place the soup in a large pot or Dutch oven over medium heat and heat until it comes to a simmer. You can also reheat individual portions in the microwave. Add fresh herbs, lime wedges, and cooked yucca when serving.
Tips for Making The Best Puchero
- Use good quality beef bones and meat: Choose high-quality beef bones and meat for the best flavor and texture. Beef shank, oxtails, and short ribs are all good choices.
- Add the vegetables in stages: Add the vegetables to the pot in stages, starting with the ones that take longer to cook, like potatoes and squash, and ending with the ones that cook quickly, like corn and radishes.
- Skim the foam: As the soup simmers, the foam will form on the surface. Skim it off with a ladle to keep the broth clear and impurities-free.
- Don't overcook the vegetables: Overcooked vegetables can become mushy and lose flavor. Be sure to cook each vegetable just until tender.
- Let it rest: Allow the Puchero to rest for at least 15-20 minutes before serving to allow the flavors to meld together.
- Serve with lime wedges and yucca: Lime wedges and cooked yucca are traditional accompaniments to Puchero and help to cut through the rich flavors of the soup.
- Freeze the leftovers: Puchero freezes well, so you can make a big batch and freeze the leftovers for later.
FAQ
Can I make Puchero Paraguayo vegetarian?
Yes, you can make a vegetarian version of Puchero Paraguayo by using plant-based protein sources such as tofu or tempeh and vegetable broth instead of beef broth. You can add more vegetables to the dish, such as mushrooms and eggplant.
How should I store and re-heat Puchero Paraguayo?
Puchero Paraguayo can be stored in an airtight container in the refrigerator for 3-4 days and reheated on the stove or in the microwave. It can also be frozen for up to 3 months.
What are some tips for making the best Puchero Paraguayo?
Some tips for making the best Puchero Paraguayo include using good-quality ingredients, browning the meat, adding the spices gradually, cooking the vegetables properly, adjusting the seasonings, and simmering the dish.
What should I do if the broth is too thick?
If the broth is too thick, add some water or broth to thin it out. You can also add more liquid when reheating the dish if needed.
Can I make Puchero Paraguayo in a slow cooker?
Yes, you can make Puchero Paraguayo in a slow cooker by following the same steps as the stovetop method but cooking the dish on low heat for 8-10 hours. This will result in a tender and flavorful dish that is easy to prepare.
What are some common ingredient substitutions for Puchero Paraguayo?
Some common ingredient substitutions for Puchero Paraguayo include using different meats, different vegetables, different spices, and different broths. You can also make the dish vegetarian by using plant-based protein sources such as tofu or tempeh and vegetable broth instead of beef or chicken broth.
How many servings does Puchero Paraguayo make?
The number of servings Puchero Paraguayo makes will depend on the size of your pot and the serving size you choose. A typical serving size is about 1-1.5 cups, and this recipe can serve about 10-12 people.
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Recipe
Easy Beef bone soup
Ingredients
- 2 packages Beef Crosscut Hind Shank or Beef marrow bones such as Rumba Meats cut into chunks
- 1 package Beef Oxtails such as Rumba Meats
- 2 lb beef chuck riblets or beef short ribs
- 2 large onions , finely chopped
- 6 large cloves of garlic , finely chopped
- 4 large carrots , peeled and cut into chunks
- 16 oz red radishes , cut in half
- 1 small acorn squash (about 3 ½ pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large tomatoes , chopped
- 1 large Poblano pepper or any bell pepper , chopped
- 1 large sweet potato , peeled and cut into quarters
- 2 large red or white potatoes , cut into quarters (leave the skin on)
- 3-½ Tablespoons Knorr Beef Flavor Bouillon , adjust to taste
- kosher salt to taste
- ½ teaspoon Ground black pepper adjust to taste
- ½ teaspoon red paper flakes adjust to taste
- 3 dried red chili pepper , whole (optional)
- 4 Ears of Corn , Cut into 2" Pieces or 340g/12 oz frozen corn
- 1 bunch of cilantro or Italian parsley , chopped
- 1 bunch green onion , chopped
- 15 cups water
Instructions
- In a large stockpot over medium-high heat. Combine the meats, beef bouillon, onions, poblano pepper, tomatoes, garlic, dried red chili, black pepper, and red pepper flakes. Bring to a boil, occasionally stirring, until the vegetables are somewhat tender, about 15 minutes.
- Add water and raise the heat and bring it to a boil. Cover and boil on medium-high heat for 30 minutes, stirring occasionally.
- Uncover and add the sweet potato, red potatoes, radish, corn, and squash, stir and continue simmering over low until the meat and vegetables are tender. The soup reaches a rich consistency for another 30 to 45 minutes.
- Once the beef soup is finished, stir in the chopped cilantro and green onion. Taste and adjust the season with salt and pepper, if needed. Skim grease from the top.
- To serve, ladle the Puchero into bowls, sprinkle with extra chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Delicious Puchero!!!
Notes
- To store: Puchero Paraguayo can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months, but it's best to freeze it in a freezer-safe container.
- To reheat: To re-heat Puchero Paraguayo, simply place it in a pot on the stove over medium heat and stir occasionally until it's heated through. You can also reheat it in the microwave. When re-heating Puchero Paraguayo, be sure to stir it occasionally to prevent it from burning and to ensure that it heats evenly. If the broth is too thick, you can add a bit of water or broth to thin it out.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.