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Beef Sancocho
20 min prep time
2 hr cook time
6servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Beef Sancocho
My grandparents would make sancocho over an open fire in their backyard; the wood smoke added so much flavor to the dish. Sancocho comes from the verb sancochar, which means to parboil. It is a very hearty soup common in all of Latin America, made of stewing hen, beef, and innards and served for lunch. Don’t worry; you don't have to start a fire to make this version!
Receta en Español: Sancocho Carne de Res
To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks.
20 min prep time
2 hr cook time
6servings
1 1/3 cups
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Step-By-Step Instructions:
- Heat the oil in a nonstick Dutch oven or large nonstick saucepot over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 5 minutes. Add the onion, bell pepper, cubanelle, celery, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- Add the broth, tomato sauce, adobo seasoning, salt, and bay leaves; bring to a boil. Reduce the heat to medium low. Cover and simmer until the meat is just tender, about 1 hour.
- Add the yucca, plantain, chayote squash, and tomato and cook, stirring occasionally, until the meat and vegetables are fork-tender, about 40 minutes.
- Remove from the heat. Remove and discard the bay leaves; stir in the cilantro.
Nutrition facts
6 Servings
-
Serving Size
1 1/3 cups
- Amount per serving Calories 230
-
Total Fat
3.5g
- Saturated Fat 0.9g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 320mg
-
Total Carbohydrate
40g
- Dietary Fiber 4g
- Total Sugars 9g
- Added Sugars 0g
- Protein 12g
- Potassium 720mg
- Phosphorous 130mg
Ingredients
olive oil
2 tsp
lean top round beef (cut into 1-inch chunks)
1/2 lbs
onion (chopped)
1
green bell pepper (chopped)
1
cubanelle or anaheim pepper (chopped)
1
celery (chopped)
2 stalks
garlic (chopped)
3 clove
unsalted beef broth
32 oz
no-salt-added tomato sauce
1/4 cup
Adobo seasoning
1 tbsp
salt
1/2 tsp
bay leaves
3
fresh or frozen yucca (thawed and cut into 2-inch pieces)
3/4 lb (about 2 cups)
green plantain (peeled and cut into 1-inch pieces)
1
chayote squash (peeled and cut into 2-inch cubes)
1
tomato (chopped)
1
chopped fresh cilantro
1 cup
Reviews & Ratings
Recommended
I will be making this again for sure.