📝 About This Recipe
Puchero is a soul-warming, multi-layered beef stew that traces its roots back to Spanish colonial influence, evolving into a beloved Filipino feast staple. This version features succulent beef shank simmered until butter-tender, enriched by the sweetness of saba bananas and the savory depth of a rich tomato-based broth. It is a harmonious celebration of sweet and salty notes, traditionally served with a unique eggplant-garlic mash that elevates the humble stew into a royal experience.
🥗 Ingredients
The Meat and Broth
- 2 lbs Beef Shank (Bulalo) or Chuck Roast (cut into 2-inch chunks, bone-in preferred for flavor)
- 8-10 cups Water (enough to fully submerge the meat)
- 1 teaspoon Whole Peppercorns
- 2 teaspoons Salt (adjust to taste)
The Aromatics and Sauce
- 2 tablespoons Olive Oil
- 5 cloves Garlic (minced)
- 1 large Yellow Onion (chopped)
- 1 cup Tomato Sauce (Spanish-style or plain tomato sauce)
- 2 links Chorizo de Bilbao (sliced diagonally; can substitute with any firm spicy sausage)
The Vegetables and Sweetness
- 4 pieces Saba Bananas (Plantains) (ripe, peeled and cut in half diagonally)
- 1 can Garbanzo Beans (Chickpeas) (15oz, drained and rinsed)
- 2 large Potato (peeled and cubed)
- 1 cup Green Beans (trimmed)
- 1/2 head Cabbage (cut into wedges)
- 2 bunches Bok Choy (halved lengthwise)
The Traditional Eggplant Relish (Berhenas)
- 2 medium Chinese Eggplant (grilled and peeled)
- 2 tablespoons Vinegar (cane or apple cider vinegar)
- 1 clove Garlic (mashed into a paste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the beef chunks, water, peppercorns, and salt. Bring to a rapid boil, then skim off the gray foam that rises to the surface to ensure a clear broth.
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2
Lower the heat to a simmer, cover, and cook for 1.5 to 2 hours, or until the beef is fork-tender. If using a pressure cooker, this will take about 45 minutes.
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3
While the beef simmers, prepare the eggplant relish. Grill the eggplants over an open flame until the skin is charred and the flesh is soft. Peel off the skin, mash the flesh with a fork, and mix with vinegar, garlic, and a pinch of salt. Set aside.
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4
In a separate pan, heat 1 tablespoon of olive oil and lightly fry the sliced saba bananas until golden brown. Remove and set aside. This prevents them from becoming mushy in the stew.
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5
In the same pan, lightly sear the sliced chorizo until the oils are released. Set aside.
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6
Once the beef is tender, remove the meat from the pot and strain the broth, discarding the solids. Reserve at least 4-5 cups of the clean broth.
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7
Wipe the pot clean. Heat the remaining olive oil over medium heat. Sauté the garlic and onions until fragrant and translucent.
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8
Add the cooked beef and chorizo back into the pot. Pour in the tomato sauce and stir for 2 minutes to caramelize the sugars in the tomato.
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9
Pour in the reserved beef broth. Bring to a gentle boil.
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10
Add the potatoes and chickpeas. Cover and simmer for 10-12 minutes until the potatoes are almost tender.
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11
Add the fried saba bananas and green beans. Simmer for another 5 minutes.
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12
Layer the cabbage wedges and bok choy on top. Cover the pot and let the steam cook the greens for 3-4 minutes until they are vibrant and tender-crisp.
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13
Taste the broth one last time, adjusting with salt or a dash of fish sauce (patis) for extra umami depth.
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14
Transfer to a large serving platter, ensuring the colorful vegetables and bananas are beautifully arranged on top of the meat.
💡 Chef's Tips
For the most authentic flavor, use bone-in beef shank; the marrow melts into the broth creating a luxurious mouthfeel. Do not skip frying the bananas; the caramelization provides a structural barrier that keeps them sweet and intact rather than dissolving. If you can't find Saba bananas, use very firm, barely-ripe plantains. Always skim the broth religiously during the first 15 minutes of boiling the beef to ensure the final sauce is clean and vibrant rather than murky. Make the eggplant relish (Berhenas) ahead of time; the flavors develop significantly if it sits for an hour.
🍽️ Serving Suggestions
Serve hot over a bed of steaming jasmine rice. Always provide the eggplant-vinegar mash on the side; it acts as a tart counterpoint to the rich meat. A small saucer of fish sauce with crushed bird's eye chilies is perfect for those who want an extra kick. Pair with a crisp, cold lager or a light-bodied red wine like a Pinot Noir. For dessert, a simple leche flan rounds out the Spanish-Filipino theme perfectly.