This is the Argentine version of the Spanish ‘cocido’, a hearty and comforting combination of slow-cooked beef, vegetables and fresh chorizo.
- 1 kg (2 lb 3 oz) beef brisket
- 1 kg (2 lb 3 oz) beef short ribs
- 4 small onions, cut in half
- 2 carrots, cut into large chunks
- 2 turnips, cut into large chunks
- 1 tbsp sea salt
- 500 g (1 lb 2 oz) bone marrow, cut into 3–4 lengths (ask your butcher to do this for you)
- 200 g (7 oz) coarsely chopped savoy cabbage
- 6 small potatoes, halved
- 200 g (7 oz) sweet potato, peeled and cut into large chunks
- 2 fresh chorizos, roughly chopped
- 2 tbsp coarsely chopped flat-leaf parsley
- freshly ground black pepper, to serve
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the brisket and short ribs in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to medium and simmer for 30 minutes. Drain and rinse the meat under cold water to wash away any impurities.
2. Return the meat to a large clean saucepan and add 3 litres (101 fl oz/12 cups) water, the onion, carrot, turnip and salt. Bring to the boil, then reduce the heat to medium–low and simmer for 1½ hours, using a large metal spoon to remove any impurities that rise to the surface.
3. Strain the mixture over a large bowl to collect the stock. Clean the pan and place the cooked meat and vegetables back in the pan, along with 1.5 litres (51 fl oz/6 cups) of the stock and the bone marrow. Place the pan over low heat and add the cabbage, potato, sweet potato and chorizo. Increase the heat to high and bring to the boil, then reduce the heat to medium and cook for 45 minutes, until the vegetables are tender.
4. Stir through the parsley and serve hot with plenty of freshly ground black pepper and crusty bread.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99