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Loading...A beloved Argentine one-pot meal that simmers beef, chorizo, and an array of seasonal vegetables into a comforting two-course feast. The rich broth is served first as a warming soup, followed by the tender meats and hearty vegetables as the main event. It is the kind of Sunday family meal that fills the kitchen with steam and the table with laughter.
Prep Time20 mins
Cook Time135 mins
Total Time155 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 38 gCarbs
- 6 gFiber
- 9 gSugar
- 48 gProtein
- 980 mgSodium
- 1250 mgPotassium
- 110 mgCalcium
- 6 mgIron
- 45 mgVitamin C
- 850 mcgVitamin A
Ingredients
For the meat and broth
- 2 lbs beef brisket, cut into 2-inch chunks
- 1 lb bone-in beef short ribs
- 12 oz Argentine chorizo sausages (or Spanish chorizo)
- 2 large yellow onions, peeled and halved
- 4 garlic cloves, smashed
- 2 dried bay leaves
- 1 tbsp coarse kosher salt
- 10 cups cold water
For the vegetables
- 4 medium Yukon gold potatoes, peeled and halved
- 2 large carrots, peeled and cut into 2-inch chunks
- 1 large sweet potato, peeled and cut into chunks
- 2 lbs pumpkin or kabocha squash, peeled and cut into 2-inch wedges
- 1 small green cabbage, cut into 6 wedges
- 3 ears fresh corn, husked and halved
For serving (optional)
- 1 cup salsa criolla (chopped tomato, onion, and chili)
- Fresh parsley, chopped
- Crusty bread
Directions
- Place the brisket, short ribs, chorizo, onions, garlic, bay leaves, and salt in a large heavy stockpot. Add the cold water and bring slowly to a boil over medium-high heat, skimming off any foam that rises to the surface.
- Reduce the heat to low, partially cover, and simmer gently for 1 hour and 30 minutes, until the beef is fork-tender and the broth is rich and golden.
- Add the potatoes, carrots, and sweet potato to the pot and simmer for 15 minutes, then add the pumpkin wedges, cabbage, and corn and continue simmering for another 15 to 20 minutes, until all the vegetables are tender but not falling apart.
- Carefully lift the meats, sausages, and vegetables from the pot and arrange them on a large warmed platter. Strain the broth through a fine-mesh sieve into a separate bowl and taste for seasoning.
- Ladle the hot broth into shallow bowls and serve as a first course, accompanied by crusty bread if desired.
- Bring the platter of meats and vegetables to the table and serve as the main course, spooning salsa criolla over the meats and garnishing with fresh parsley.
- Encourage diners to enjoy everything together, dipping bread into the broth or piling meats and vegetables onto each plate as they please.
Cook’s Notes
- Starting with cold water helps draw flavor and collagen out of the bones for a richer, clearer broth.
- Argentine chorizo is coarser and more heavily spiced than Spanish chorizo; Spanish chorizo is a fine substitute, but avoid Mexican-style chorizo which has a different texture.
- Serve the meal in true Argentine fashion as two courses: broth first, then the meats and vegetables, which lets the broth shine on its own.
- Leftover broth freezes beautifully and makes an excellent base for soups, risottos, or cooking grains.
- For a thicker, more stew-like consistency, reduce the broth by a third before serving and serve everything in deep bowls.
