How long to cook buchero?

It takes 3 hours to cook the buchero.

How to cook buchero

Products

Beef (brisket) – half a kilo

Pumpkin – 60 grams

Potatoes – 1 piece

Sweet potato – 1 piece

The beginning of corn is half

Celery – 1 stalk

Parsley – 1 stalk

Carrots – 1 piece

White onion – half a head

Onion – half a head

Olive oil – 1 tablespoon

Salt, pepper – to taste

How to cook buchero

1. Peel and wash carrots and onions.

2. Cut the carrots lengthwise, then again in half (we get 4 parts of carrots).

3. Put half a head of onion and 2 parts of carrots in a dry hot frying pan and fry for 1 minute over high heat.

4. Rinse the meat under running water, dry and put in a saucepan.

5. Pour water over the meat (so that the water covers the meat).

6. Put the saucepan on the fire, bring to a boil.

7. After boiling water, drain it.

8. Pour 3 liters of water into a saucepan.

9. Add carrots, onions, pre-fried, pepper, salt, bay leaf.

10. Cook for 2 hours, skimming off the foam, cover only slightly with a lid (otherwise the broth may darken).

11. Cut the cooked meat into pieces or divide by hand.

12. Strain the broth through a sieve.

13. Cut the rest of the carrots into large slices.

14. Wash the corn, cut into circles 3 centimeters wide.

15. Peel and rinse the potatoes and sweet potatoes, cut into cubes with a side of 2 centimeters.

16. Peel the pumpkin, rinse and chop coarsely.

17. Cut the white onion into large half rings.

18. Heat the oil in a saucepan, fry the onion.

19. Put meat in a saucepan, pour broth over.

20. Put corn and washed celery into a saucepan.

21. After one minute, put pumpkin, sweet potatoes and potatoes in a saucepan.

22. Cook for 10 minutes, until vegetables are softened.

23. Season with black pepper.

Delicious facts

– Puchero is a traditional dish originating from the Spanish province of Andalusia and the Canary Islands. A little later, along with new geographical discoveries, the buchero soup came to the South American continent (today, the dish is considered national in Argentina, Uruguay, Colombia). With the discovery of the Philippine Islands by F. Magellan in 1521, the soup has firmly established itself in this Asian corner.

– The buchero soup traditionally contains lamb peas (chickpeas), meat (pork, beef, chicken or veal), jamon, smoked meats (pork ribs, pork belly), potatoes, vegetables (cabbage, carrots, celery stalks, turnips, pumpkin , corn, zucchini).

– Puchero is a very practical dish, cooked for several days. On the first day, the dish is served with rice, the next day with pasta. The housewives used the sauce left over from cooking the buchero to fill other dishes.

See more soups, how to cook them and cooking times!