Beef Puchero

Mauricio Eggleton
For those rainy afternoons, prepare this spectacular beef puchero, a classic that should not be missing from your table.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • vegetable oil
  • 1 kilo beef shank, with marrow
  • water
  • 4 cloves garlic
  • 1 onion
  • 2 cups chayote, cut into medium cubes
  • 2 cups carrot, cut into medium cubes
  • 1.5 cups green beans
  • 2 cups zucchini, cut into medium cubes
  • 1 bunch cilantro
  • 1 bunch spearmint
  • 3 ears white corn, tender, cut into thirds
  • serrano chile, for serving
  • cilantro, chopped, for serving
Preparation
2h
1h 45 mins
Low
  • Heat a little oil in a pot to sear the meat. Let it cook for 3 minutes on high heat, along with the garlic and onion.
  • Add the water and let it boil for 45 minutes to concentrate the flavors. Remove any impurities that may come from the meat with a skimmer or spoon.
  • After 45 minutes, add the corn, potato, and carrot. Cook for about 30 minutes.
  • After 30 minutes, add the chayote and green beans. Cook for another 20 minutes.
  • Finally, add the zucchini, spearmint, and cilantro; cook for another 10 minutes.
  • Cook for 10 more minutes, serve hot, and accompany with chopped cilantro and serrano chili to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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