Venezuelan Sancocho
A hearty traditional beef soup with root vegetables and fresh produce — a classic dish of Venezuelan cuisine that is prepared slowly and patiently to ensure the meat becomes tender and the vegetables absorb all the flavors of the broth.
Ingredients
- 908 g Beef shank
- 3 pcs Yellow onion
- 1 pcs Bell pepper
- 6 clove Garlic
- 1 pcs Leek
- 2 l Beef broth
- 120 g Sweet red pepper
- 120 g Green onion
- 2 pcs Corn
- 227 g Cassava
- 227 g Yautia
- 227 g White yam
- 227 g Butternut squash
- to taste Salt
- to taste Black pepper
- to taste Cilantro
Instructions
- Place the beef shank in a large pot along with half of the yellow onion, half of the bell pepper, 4 whole garlic cloves, the dark green leek leaves, and beef broth. Bring to a boil and simmer over medium heat for 45–60 minutes until the meat becomes tender and easily pulls away with a fork. If it requires additional time, add it — this is perfectly normal.
- Remove the large pieces of vegetables and bones from the broth and discard them. Leave the broth with the meat in the pot.
- Add the diced yellow onion, 2 crushed garlic cloves, thinly sliced leek (white part), green onion, sweet red pepper, sweet corn, and cassava. Stir well and simmer covered over medium heat for 5–8 minutes until the cassava begins to soften. Add more time if needed.
- Add the diced yautia, white yam, and butternut squash. Stir thoroughly and continue to simmer covered over medium heat for another 5–6 minutes until all root vegetables are tender. Do not overcook, or they will fall apart.
- Taste the soup and adjust the seasoning with salt and black pepper if needed. Add the remaining 2 crushed garlic cloves and fresh cilantro. Stir and let it simmer for another 2 minutes.
- Ladle the hot sancocho into wide soup bowls, distributing the meat and vegetables evenly. Serve with lime and hot sauce on the side, if desired. Pairs wonderfully with arepa or cassava bread.