DISH RESEARCH · Main dish
Puchero Criollo
Tucumán Turismo’s puchero criollo cooks bone-on ossobuco and vegetables in water, adds its selected seasoning and serves the broth separately from the meat and vegetables.
About Puchero Criollo
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Tucumán Turismo’s puchero criollo combines bone-on ossobuco with potatoes, zapallo, sweet potatoes, carrots, celery and corn. The published recipe gives eight portions and cooks the ingredients together in water.
A pot of water receives the ingredients according to their cooking times. The recipe places the bone-on meat and supplied peeled whole carrots first, then adds portioned zapallo, whole peeled potatoes and sweet potatoes, corn and celery.
A little salt is added. In the selected optional seasoning approach, pepper and bay leaves also join the pot; cooking continues until all the vegetables are cooked.
The broth or consommé is served on one side, with the vegetables and meat served separately. This separation is part of the tourism publisher’s finished serving instruction.
Oil and salt may dress the finished food according to each person’s taste. The published ingredients list gives three kilograms of the native ossobuco cut and six corn cobs, alongside its vegetable quantities.
Ingredients in Puchero Criollo
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Porkprotein
- Potatobase
- Sweet Potatobase
- Pumpkinbase
- Cabbagebase
- Cornbase
- Onionseasoning
- Leekseasoning
- Cabbageother
- Pumpkinother
- Carrotother
- Beef brisketprotein
- Potatoesother
- Meat stockbase
- Chickpeasother
- Beef bonesbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.