Puchero and Corn Bread Recipe

Name: Puchero and Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Dust the brisket and short ribs with the flour.
2
Heat the oil in a large skillet.
3
Add the short ribs and brisket and brown.
4
In a large saucepan, combine the sausage, salt pork, garlic, basil, cumin, thyme, rosemary, celery, onion, salt, and pepper.
5
Add enough beef stock to cover all the ingredients.
6
Boil for 20 minutes, skimming any fat from the top.
7
Preheat the oven to 375F.
8
Add the chickpeas to the saucepan.
9
Remove all the ingredients from the saucepan and place in a large casserole dish with the short ribs and the brisket.
10
Bake for 1 hour and 45 minutes.
11
Put the carrots, sweet potatoes, pumpkin, and corn in the saucepan and cook slowly until tender, about 20 minutes.
12
Remove the casserole from the oven, skim any fat from the top, and adjust the seasonings as desired.
13
Add the contents of the saucepan.
14
Serve over squares of corn bread.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 pounds beef brisket, 1 pound beef short ribs, 1 cup all-purpose flour, 2 tablespoons canola oil, and more.

Yes, Puchero and Corn Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Puchero and Corn Bread

How did you like this recipe?

Frequently Asked Questions