Venezuela · beef

Venezuelan Sancocho

Name: Venezuelan Sancocho
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 2 Lbs Hind Shank; 2 small Onion; 1/2 Pepper; 4 Cloves Chopped Garlic; 4 Cloves Crushed Garlic; 1 Leek; 8 cups Beef Stock; 1/2 cup Sweet Red Peppers; 1/2 cup Scallions; 2 Sweetcorn; 1/2 lb Cassaba; 1/2 lb Yautia; 1/2 lb White Yam; 1/2 lb Butternut Squash; To taste Salt; To taste Pepper; Chopped Cilantro

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Hind Shank2 lb
Onionsmall2
Pepper½
Garlic4 cloves
Garlic4 cloves
Leek1
Beef Stock8 cups
Sweet Red Peppers½ cup
Scallions½ cup
Sweetcorn2
Cassaba½ lb
Yautia½ lb
White Yam½ lb
Butternut Squash½ lb
Salt
Pepper
Cilantro

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
2
When the meat is tender, remove the big pieces of vegetables and bones. Discard.
3
Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.

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