Puchero Uruguayo

Step by stepInstructions

1. Place the beef, ribs, chorizos, and bacon in a large pot, add the onion, garlic, bay leaf, and salt, and cover with cold water by 2 inches.
2. Bring to a boil, skim the foam from the surface, then reduce the heat to low and simmer partially covered for 1 hour.
3. Add the potatoes, sweet potatoes, pumpkin, carrots, and corn, and continue simmering for 40 minutes.
4. Add the cabbage wedges and simmer 20 minutes more, until the meat is fork-tender and the vegetables are soft but intact.
5. Lift the meats and vegetables out onto a platter and keep warm.
6. Strain or skim the broth and serve it first, ladled over steamed white rice.
7. Serve the meats and vegetables next, with the chorizo sliced, plus a drizzle of olive oil and a sprinkle of parsley if you like.