Venezuelan Sancocho
Venezuelan Sancocho — a traditional Venezuelan beef stew.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Venezuela
Ingredients
- 2 lb hind shank
- 2 g onions
- 0.5 g peppers
- 4 pcs garlic
- 4 clove crushed garlic
- 1 g leek
- 8 cup beef stock
- 0.5 cup sweet red peppers
- 0.5 pcs scallions
- 2 g sweetcorn
- 0.5 lb cassaba
- 0.5 lb yautia
- 0.5 lb white yam
- 0.5 pcs butternut squash
- 1 pcs to taste salt
- 1 pcs to taste pepper
- 1 g cilantro
Instructions
- Place the hind shank in a large stockpot along with one small onion halved, one halved bell pepper, four whole garlic cloves, the dark-green leaves of the leek, and the stock.
- Bring to a gentle simmer and cook for 45–60 minutes (or longer if needed) until the meat is fork-tender.
- When the meat is tender, remove and discard the large vegetable pieces and the bones.
- Add one diced onion, two minced garlic cloves, mini sweet peppers, the sliced light-green part of the leeks, scallions, yucca, and corn; stir, cover, and simmer over medium heat 5–8 minutes until the yucca begins to soften.
- Add the yautia, white yam, and butternut squash; stir to combine, cover, and simmer over medium heat 5–6 minutes until the root vegetables are tender but not falling apart.
- Taste and adjust salt as needed; add the cilantro and the remaining two minced garlic cloves, stir, and simmer for 2 more minutes.
- Divide the meat and vegetables among large soup bowls and serve hot with a squeeze of lime juice and/or hot sauce if desired; serve alongside arepas and/or casabe (cassava bread).