Venezuelan Sancocho
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- Cuisine
- Venezuelan
- Course
- Main
- Ready in
- 75 min
- Effort
- A project
Ingredients
×1
- 2 Lbs Hind Shank
- 2 small Onion
- 1/2 Pepper
- 4 Cloves Chopped Garlic
- 4 Cloves Crushed Garlic
- 1 Leek
- 8 cups Beef Stock
- 1/2 cup Sweet Red Peppers
- 1/2 cup Scallions
- 2 Sweetcorn
- 1/2 lb Cassaba
- 1/2 lb Yautia
- 1/2 lb White Yam
- 1/2 lb Butternut Squash
- Salt
- Pepper
- Chopped Cilantro
Method
- Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
- When the meat is tender, remove the big pieces of vegetables and bones. Discard.
- Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
- Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.
- Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
- Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Tags
- beef
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.