Though the meat and chickpea stew known as puchero is widely popular in Spain’s Andalusia region and across Spanish-speaking South America, my particular version is inspired by the flavors in the rich Brazilian dish feijoada, a pork and black bean soup whose origins can be traced back to the arrival of African slaves on South American shores.
This dish is labor intensive and demands constant attention. However, few dishes will please a crowd more than Puchero and Corn Bread. This stew will serve 10 or more people. If you have more guests, simply add more ingredients—1 more pound of brisket and 1 more pound of frozen corn kernels and 4 more carrots.
Recipe information
Yield
serves 10. serving size: 1 small slice of brisket plus 1 short rib
Ingredients
Preparation
Step 1
Dust the brisket and short ribs with the flour.
Step 2
Heat the oil in a large skillet. Add the short ribs and brisket and brown.
Step 3
In a large saucepan, combine the sausage, salt pork, garlic, basil, cumin, thyme, rosemary, celery, onion, salt, and pepper. Add enough beef stock to cover all the ingredients.
Step 4
Boil for 20 minutes, skimming any fat from the top.
Step 5
Preheat the oven to 375°F.
Step 6
Add the chickpeas to the saucepan.
Step 7
Remove all the ingredients from the saucepan and place in a large casserole dish with the short ribs and the brisket. Bake for 1 hour and 45 minutes.
Step 8
Put the carrots, sweet potatoes, pumpkin, and corn in the saucepan and cook slowly until tender, about 20 minutes.
Step 9
Remove the casserole from the oven, skim any fat from the top, and adjust the seasonings as desired. Add the contents of the saucepan.
Step 10
Serve over squares of corn bread.
