Puchero and Corn Bread

• 1 1/2 pounds beef brisket
• 1 pound beef short ribs
• 1 cup all-purpose flour
• 2 tablespoons canola oil
• 1 pound kielbasa (Polish sausage)
• 1/4 pound salt pork, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups beef stock
• One 8-ounce can chickpeas, drained
• 2 medium carrots, peeled and cut into large dice
• 2 sweet potatoes, peeled and cut into large dice
• 1/2 pound pumpkin meat, cut into large dice
• 1 cup frozen corn
• All Day and All Night Corn Bread (page 124)

1. Dust the brisket and short ribs with the flour.
2. Heat the oil in a large skillet.
3. Add the short ribs and brisket and brown.
4. In a large saucepan, combine the sausage, salt pork, garlic, basil, cumin, thyme, rosemary, celery, onion, salt, and pepper.
5. Add enough beef stock to cover all the ingredients.
6. Boil for 20 minutes, skimming any fat from the top.
7. Preheat the oven to 375F.
8. Add the chickpeas to the saucepan.
9. Remove all the ingredients from the saucepan and place in a large casserole dish with the short ribs and the brisket.
10. Bake for 1 hour and 45 minutes.
11. Put the carrots, sweet potatoes, pumpkin, and corn in the saucepan and cook slowly until tender, about 20 minutes.
12. Remove the casserole from the oven, skim any fat from the top, and adjust the seasonings as desired.
13. Add the contents of the saucepan.
14. Serve over squares of corn bread.

beef brisket, flour, canola oil, kielbasa, salt pork, garlic, basil, ground cumin, thyme, rosemary, celery stalks, onion, salt, pepper, beef stock, chickpeas, carrots, sweet potatoes, pumpkin meat, frozen corn, bread

Taken from www.epicurious.com/recipes/food/views/puchero-and-corn-bread-378725 (may not work)