Sancocho de Res

Introduction to Sancocho de Res

Sancocho de Res is a traditional Latin American dish, beloved for its hearty and flavorful broth perfect for family gatherings or special occasions. Originating in countries like Colombia, the Dominican Republic, and Venezuela, this beef stew combines roots, vegetables, and chunks of meat simmered to perfection. Its origins trace back to Spanish colonization, where indigenous cooking methods met European ingredients, creating a delightful fusion that has become a staple in many Latin cuisines.

Ingredients

• Beef - 2 pounds, ideally with bones for extra flavor
• Yucca - 1 cup, peeled and chopped
• Plantain - 1 ripe, peeled and cut into chunks
• Potatoes - 2 medium, peeled and quartered
• Corn on the cob - 2 ears, cut into pieces
• Carrot - 2 large, sliced
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Cilantro - 1 bunch, chopped
• Cilantro - for garnish
• Chicken broth - 6 cups
• Lime - 1, juiced
• Salt
• Black pepper
• Vegetable oil - 2 tablespoons

Preparation

Step 1: Prepare Ingredients

Begin by prepping all your ingredients. Peel and chop the yucca, potatoes, and cube the beef. Slice the carrot, and chop the onion while mincing the garlic. Finally, slice the corn into manageable pieces. This step is crucial for seamless cooking.

Step 2: Brown the Beef

Heat vegetable oil in a large pot over medium heat. Add the beef, seasoning with salt and black pepper. Sear the beef until browned on all sides, then remove it from the pot and set aside.

Step 3: Sauté Vegetables

In the same pot, add the chopped onion and garlic. Sauté them until the onion becomes translucent.

Adding Broth and Vegetables

Once the onion is ready, pour 6 cups of chicken broth into the pot, stirring well. Gradually introduce the browned beef, carrot, yucca, potatoes, corn, and plantain.

Cooking Process

Simmering the Soup

Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer. Let the beef simmer for 1.5 to 2 hours or until tender. Check occasionally, ensuring the broth stays above the ingredients. The yucca, plantain, and potatoes should be tender and slightly breaking apart, helping thicken the broth.

Final Seasoning and Garnish

Add the lime juice and chopped cilantro for a refreshing touch. Check seasoning, adding more salt and black pepper to taste if necessary.

Serving Sancocho de Res

Serve the Sancocho de Res hot, garnished with more cilantro. This dish is traditionally enjoyed with white rice or crusty bread, which complements the rich broth and tender beef. Remember to serve immediately after cooking to enjoy the full range of flavorful broth and textures.

Enjoying Your Meal

Sancocho de Res is perfect for shared meals. Specifically designed for special occasions or family gatherings, this dish brings everyone together. Pair it with an ice-cold beer or a glass of fine red wine to enhance the dining experience. Buen provecho!