Sancocho (Puerto Rican Beef Stew) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T olive oil
5 garlic cloves, minced
2 pounds top round (or preferably, chuck roast)
1/2 small yellow onion, chopped
1/2 bell pepper, chopped
1/2 bunch cilantro, finely chopped (reserve some for garnish)
1 t. salt (or to taste)
1 t. black pepper (or to taste)
2 quarts beef broth or stock
1 two pound bag of frozen sancocho vegetables (See notes if not available)
2-3 corn cobs or 6 cobettes (fresh or frozen)
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Directions: |
Directions:Cut the beef into chunks and season with salt and pepper. I prefer kosher salt for the meat.
Heat the oil and saute the onion, bell pepper, and garlic until the vegetables are lightly browned and softened. Optional: You can remove the vegetables and sear the meat on all sides then add the vegetables back in. You might have to add a little more oil.
Combine the beef back and vegetables along with 1 quart of the beef broth, the cilantro and additional salt and pepper to taste. Cook down uncovered until the liquid is reduced by about half.
Stir the beef then add the other quart of broth, and the sancocho vegetables except the corn if using. Bring to a boil. Lower the heat, cover and simmer for 30 minutes. Uncover and add the corn. Simmer for another 20-30 minutes until the beef is tender and the vegetables are fully cooked. Optional: After you bring it to a boil, you can cover it and put it in the oven until the beef is done.,
Garnish with fresh cilantro. Serve with bread and avocado or white rice. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: If you can't find the frozen sancoho vegetables, use a total of two pounds of your favorite vegetables such as yautia, malanga, name, yucca, potatoes, calabaza (pumpkin) and green plantains.
See the original recipe at www.thenoshery.com for their recommended mix of vegetables but again, you can customize it to what you like.
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