In a large soup pot or cauldron, bring the beef to a boil in the water. Once boiling, reduce the heat and simmer, covered, for 1.5 to 2 hours until the meat is tender. Skim off any foam that forms on the surface.
Sancocho (Hearty Soup)
- Total time - 180 minutes
- Prep time - 30 minutes
- Cook time - 150 minutes
- Servings: 8
- Country: Venezuela
Sancocho is a dish with soul, often prepared to celebrate family and friends. Every region and every family has its own recipe, but the base remains the same – a slow-cooked broth full of vegetables and meat that is a comfort food. It's perfect for colder days but is consumed all year round.
Ingredients
Ingredients for Sancocho
- 1 kg beef shank or ribs, cut into large pieces
- 12 cups water
- 1 pc onion, chopped
- 4 cloves garlic, crushed
- 2 pcs corn on the cob, cut into pieces
- 500 g yuca (cassava), peeled and cut
- 2 pcs sweet potatoes, peeled and cut
- 2 pcs potatoes, peeled and cut
- 2 cups pumpkin, cubed
- 0.5 cup cilantro, chopped
- to taste salt and black pepper
Instructions
Step 1: Cooking the Meat
Step 2: Adding the Vegetables
Once the meat is tender enough, add the onion, garlic, yuca, and sweet potatoes to the pot. Cook for 20-30 minutes until they start to soften. Then add the corn, potatoes, and pumpkin. Cook for another 30 minutes, or until all the vegetables are tender and the soup is thick. Season with salt and pepper.
Step 3: Finishing and Serving
Stir in the fresh cilantro before serving. Sancocho is traditionally served with a bowl of white rice, avocado slices, and a lime wedge for seasoning. In some areas, it is also served with arepas.