Pochero with a Twist

Ingredients

• 2 lbs (900g) beef shanks, cut into chunks 2 lbs (900g) beef shanks, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 bay leaves 2 bay leaves
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon rosemary 1 teaspoon rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 small cabbage, chopped 1 small cabbage, chopped
• 1 bunch bok choy, chopped 1 bunch bok choy, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant.
2. 2.
   Add the beef shanks to the pot and brown them on all sides.
3. 3.
   Stir in the diced tomatoes and tomato paste, and cook for a few minutes until the tomatoes soften.
4. 4.
   Pour in the beef broth and water, and add the bay leaves, thyme, rosemary, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours or until the beef is tender.
5. 5.
   Add the potatoes and carrots to the pot, and continue simmering for another 15 minutes or until the vegetables are cooked through.
6. 6.
   Finally, add the cabbage and bok choy, and cook for an additional 5 minutes until they are wilted.
7. 7.
   Remove the bay leaves before serving. Serve the Pochero hot with steamed rice.

Treat your ingredients with care...

• Beef shanks — For a more tender meat, you can marinate the beef shanks in a mixture of soy sauce, vinegar, and garlic for a few hours before cooking.
• Cabbage — To retain its vibrant color and crispness, add the cabbage towards the end of the cooking process and cook it for a shorter time.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the simmering process.
• If you prefer a thicker broth, you can mix cornstarch with water and add it to the stew towards the end of the cooking time.
• Pochero tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve the Pochero hot with steamed rice on the side. Garnish with fresh parsley or cilantro for added freshness.

Presentation advice

To enhance the presentation, arrange the beef shanks, vegetables, and broth in a deep serving dish. Sprinkle some chopped parsley or cilantro on top for a pop of color.