Beef Sancocho
Beef sancocho: the Latin American stew of beef, cassava, and corn that unites regions. Learn why each ingredient goes in at its own time.
115 min
Medium
Latinoamericana
6 servings
The story behind
Thick steam rising off a deep pot of corn, cassava, and green plantain announces a sancocho long before the first spoonful. This hearty stew-soup turns up across Colombia, Venezuela, Panama, the Dominican Republic, Ecuador, and beyond, with as many versions as there are regions, and no single "correct" recipe, which is precisely the point. Its lineage traces back to Indigenous ajiaco and the Spanish olla podrida, married to New World root vegetables. Technique matters as much as the ingredients here: large cubes of beef simmer long and slow so the collagen melts into gelatin, leaving a broth that turns rich and almost silky. Components go in by cooking time, beef first, then cassava and plantain, corn last, so each lands perfectly tender without falling apart. The cassava also releases starch that thickens the broth naturally. It tends to be a Sunday dish, the kind made for big gatherings and unhurried conversation, served with white rice on the side and a squeeze of lime. More than a soup, it is a full meal in a single deep bowl.
Instructions
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1Cook the beef in a large pot with water and salt until it begins to tenderize.
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2Add the corn and green plantain, simmering over medium heat.
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3Incorporate the yuca and other root vegetables, maintaining a boil until everything is tender.
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4Adjust the broth's thickness by allowing some vegetable pieces to break down slightly.
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5Serve hot in a deep bowl and garnish with fresh cilantro for a professional finish.
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