Bolivian Christmas Soup (Picana)

Bolivian Christmas Soup (Picana)

Bolivian Christmas Soup (Picana) is a festive Bolivian Christmas soup brimming with tender brisket, shredded chicken, hearty potatoes, corn, and aromatic vegetables. Infused with charred jalapeños, warm spices like star anise and cinnamon, and enriched with beer and chicken stock, it delivers a deep, layered flavor that is both comforting and celebratory. Distinctive for its combination of robust meats, spiced broth, and vibrant seasonal vegetables, Picana is a warming centerpiece of Bolivian holiday tables.

Ingredients:

• 1 lb (454 g) beef brisket, cut into 1 inch cubes
• 1 large bone in, skin on chicken breast
• 2 jalapeño peppers
• 2 star anise
• 1 cinnamon stick
• 15 whole peppercorns
• 3 bay leaves
• 1 medium white onion, chopped
• 8 cloves garlic, chopped
• 1 red bell pepper, seeded, cored, and diced
• 2 large carrots, cut into 1 inch (2.5 cm) pieces
• 1 cup (237 ml) beer
• 5 cups (1182 ml) chicken stock
• 2 russet potatoes, peeled and cut into 1 inch (2.5 cm) cubes
• 2 corn cobs, shucked and quartered
• 2 tbsp (30 ml) vegetable oil, divided
• Salt to taste
• ¼ cup (59 g) chopped parsley, for garnish

Method:

Season the cubed brisket generously with salt. Heat 1 tbsp (15 ml) of vegetable oil in an Instant Pot or pressure cooker on the highest heat option. Add the brisket and cook, tossing occasionally, until it is seared all over, about 7 minutes. Add 3 cups (710 ml) of water, cover, and pressure cook for 35 minutes. Let the pressure release naturally.

Meanwhile, char the jalapeños on a wire rack over an open flame for 5 minutes. Flip the jalapeños and char on the other side for 5 minutes more. Transfer peppers to the cutting board and dice.

Add the star anise, cinnamon stick, and peppercorns to a pan set over medium heat and toast, stirring constantly, until they become fragrant, about 1 minute. Transfer to the center of a piece of cheesecloth along with the bay leaves and tie up with twine to make a sachet.

Heat remaining 1 tbsp (15 ml) vegetable oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the red bell pepper, diced charred jalapeños, and carrots and cook for another 3 minutes. Add the beer, stir to release any browned bits stuck to the bottom of the pot, and cook for 3 minutes more.

Season the chicken breast generously with salt. Add the chicken breast, spices sachet, and chicken stock to the pot. Cook until the liquid comes up to a simmer, then turn the heat to low and cover the pot. Cook until the chicken breast reaches an internal temperature of 165 F (74 C), about 20 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes.

Meanwhile, add the potatoes and corn cobs to the pot along with the cooked brisket cubes. Strain the brisket cooking liquid into the pot and adjust the heat so the liquid is boiling while uncovered. Cook for 10 minutes.

Once the chicken has rested, shred the meat using two forks and discard the bones and skin. Add the shredded chicken back to the pot and cook for another 10 minutes. Discard the spices sachet.

Serve garnished with chopped parsley.