Argentine National Dish – Puchero Argentino

2 1/2 liters. Bring water to a boil. Add beef brisket, streaky bacon, lamb, the chicken and the cured pork cheek and make light. Clean carrots, white cabbage, celery, onions. Quarter only the white cabbage, slice the carrots. Add the other vegetables whole to the meat. Season lightly with salt and season with pepper. Make a good 60 min. 20 minutes before the end of cooking add the peeled whole potatoes. And 10 min before the end of cooking add the sausage. Watered chickpeas besides in 1/2 liter. Beef broth cook. It takes about 60 minutes. At the end, add corn kernels and peppers cut into strips. Remove all the ingredients from the clear soup. Pour the clear soup into a saucepan. Cut the meat into slices. Arrange on a platter in a pleasing way. Add the sausage cut into pieces and the halved chicken. Arrange vegetables all around. Put the bacon on top as well. Garnish with parsley.

Serve:

Menu 1/78

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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