Valencian Puchero

Name: Valencian Puchero
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs beef shank (about 500 grams); 1 piece beef brisket; 1 beef bone; 1 piece pork shoulder; 1 piece pork belly; 1 piece pork backbone; 1 pork meatball; 1 piece chicken leg quarter; 1 1/4 cups cooked chickpeas (about 250 grams); 1 cardoon stalk; 1 parsnip; 1 rutabaga; 4 carrots; 1 leek; 4 medium potatoes; 1 1/2 cups rice (about 300 grams); 17 cups water (about 4 liters)

Julio José Maestro Oliver @juliomaestro

Tavernes de la Valldigna, Valencia, España

A traditional Valencian recipe, typically made in winter and especially on Christmas Day.

Julio José Maestro Oliver @juliomaestro

Tavernes de la Valldigna, Valencia, España

A traditional Valencian recipe, typically made in winter and especially on Christmas Day.

Saved

Ingredients

3 hours

Serves 4 servings

1.1 lbsbeef shank (about 500 grams)
1 piecebeef brisket
1beef bone
1 piecepork shoulder
1 piecepork belly
1 piecepork backbone
1pork meatball
1 piecechicken leg quarter
1 1/4 cupscooked chickpeas (about 250 grams)
1cardoon stalk
1parsnip
1rutabaga
4carrots
1leek
4medium potatoes
1 1/2 cupsrice (about 300 grams)
17 cupswater (about 4 liters)

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Steps

3 hours

1

Place all the meat, all the vegetables except the chickpeas, and the water in a pressure cooker. Bring to a boil.
2

Once cooked, skim off the fat and remove some broth to cook the chickpeas separately. (Since the chickpeas are already cooked, adding them from the beginning would cause them to fall apart.)
3

At the same time as the chickpeas, skim off more broth and use it to cook the rice. Rice usually takes about 20 minutes to cook.
4

Finally, serve.