Puchero and Corn Bread

Name: Puchero and Corn Bread
Yield: serves 10. serving size: 1 small slice of brisket plus 1 short rib
Ingredients: 1 1/2 pounds beef brisket; 1 pound beef short ribs; 1 cup all-purpose flour; 2 tablespoons canola oil; 1 pound kielbasa (Polish sausage); 1/4 pound salt pork, sliced; 2 garlic cloves, minced; 1 teaspoon dried basil; 1 teaspoon ground cumin; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 celery stalks, chopped; 1 medium onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups beef stock; One 8-ounce can chickpeas, drained; 2 medium carrots, peeled and cut into large dice; 2 sweet potatoes, peeled and cut into large dice; 1/2 pound pumpkin meat, cut into large dice; 1 cup frozen corn; All Day and All Night Corn Bread (page 124)

December 9, 2011

Cooks' Note

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.

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