Venezuelan beef sancocho
A big Sunday pot of beef on the bone, corn, plantain, cassava and pumpkin, simmered until the broth turns rich and golden.
- 180 min30 prep · 150 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Beef shank or short rib, bone in1.2 kg
- Water3.5 l
- Onion1
- garlic4 cloves
- Red pepper1
- Spring onions4
- Corn cobs2
- Green plantains2
- Cassava (yuca)600 g
- Pumpkin400 g
- Potatoes300 g
- Chopped coriander4 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Put the beef in a large pot with the water, the onion and pepper cut in half, the garlic, the spring onions and salt. Bring to the boil and skim.
- 2
Simmer, partly covered, until the meat is tender.
- 3
Peel the plantains, cassava, pumpkin and potatoes and cut everything into large chunks. Cut the corn into rounds.
- 4
Remove the onion and pepper. Add the plantain, cassava and corn first and cook for 20 minutes.
- 5
Add the pumpkin and potatoes and cook until everything is soft and some pumpkin melts into the broth.
- 6
Season with salt and pepper, stir in the coriander and serve in deep bowls with a piece of everything.
Tips and questions
- Can I use chicken instead of beef?
- Yes, sancocho de gallina is just as traditional. Chicken needs only about 40 minutes before adding the vegetables.
- Where do I find cassava and plantain?
- In Latin and African shops and many large supermarkets. Frozen cassava works very well and is already peeled.
- Does sancocho keep well?
- It keeps 3 days in the fridge and tastes even better the next day. Freezing is fine, though plantain softens a little.
Enjoy your meal!
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