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Beef Sancocho

A hearty and comforting stew made with chunks of beef, corn on the cob, yuca, plantain, and fresh vegetables in an aromatic broth.

115 min Medium Latinoamericana 6 servings
Beef Sancocho

The story behind

Sancocho is the soul of Latin American family gatherings, a dish that symbolizes community and warmth. This recipe stands out for its slow-cooking process, allowing the starches from the yuca and plantain to thicken the broth naturally. Presented in a modern black bowl, it highlights the vibrant colors of the corn and peppers, offering a clean and professional aesthetic for your collection.

Instructions

  1. 1
    Cook the beef in a large pot with water and salt until it begins to tenderize.
  2. 2
    Add the corn and green plantain, simmering over medium heat.
  3. 3
    Incorporate the yuca and other root vegetables, maintaining a boil until everything is tender.
  4. 4
    Adjust the broth's thickness by allowing some vegetable pieces to break down slightly.
  5. 5
    Serve hot in a deep bowl and garnish with fresh cilantro for a professional finish.

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