Monday, 7 April 2014

Paleo and Autoimmune Argentine Puchero

In Argentina, there's this dish called Puchero

It's basically meat and veggies placed in a pot with water and simmered until tender. The traditional version uses tomato, white potatoes and sweetcorn - and sometimes beans and lentils - all foods that aren't allowed on the autoimmune protocol. So I came up with an autoimmune-friendly version that switches the white potatoes for sweet potatoes and the other veggies for carrots, butternut squash and cabbage. 

There are, I am reliably informed, no real rules to a Puchero. It's a 'poor' dish - where whatever was handy was just simmered together on the stove. Sometimes, the broth is eaten as a soup and the meat and veggies as a main course. We just eat it all together - the veggies at the bottom of the dish with a ladleful of the cooking liquid poured over the top. And the cooking liquid is so full of flavour on its own. This recipe makes quite a good batch, so I serve it for that night's dinner and then keep leftovers in a big bowl in the fridge. I then scoop some into a bowl and warm it up as needed - it also makes a cracking breakfast. I can't think of a better start to the day than this...



autoimmune argentine aip puchero


Autoimmune Paleo Argentine Puchero
Serves 4-6
Ingredients
half teaspoon beef dripping or your preferred choice of oil or cooking fat
900g beef shin, chopped into chunks just slightly larger than bite-sized
1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and chopped
4 rashers streaky smoked bacon, chopped 
1 large sweet potato, peeled and chopped into large chunks
quarter of a medium-sized butternut squash, peeled, deseeded and chopped into chunks
1 large carrot, peeled ad chopped into chunks
2-3 large leaves from a green cabbage or head of spring greens
water

Method
In a largeish saucepan, heat the fat or oil and then fry the beef until browned. Do this in batches so you don't overcrowd the pan. Put the browned chunks of beef onto a plate. 

In the now empty pan, gently fry the onion and garlic for a few minutes until just softened. Add in the bacon and continue to cook for about 2-3 minutes. 

Add the beef back in to the pan, and pour in enough waer to just cover the beef. Cook for one and a half hours, on a low heat, with the lid positioned over the top (but not clamped on). 

Once the beef has had its hour and a half and has started to become tender, add the mixed vegetables, a little more water if you think it needs it and simmer for another half an hour, or until the meat is very tender and the vegetables are just softened. 

Season with salt to taste and serve, with the juices from the pot ladled over the top. 

I'm linking this up to the AIP Recipe Roundtable over at Phoenix Helix - check it out for more AIP and Paleo inspiration...