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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
Print Recipe >
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.
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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.
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Add the yucca, plantain, chayote squash, and tomato and cook, stirring occasionally, until the meat and vegetables are fork-tender, about 40 minutes.
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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 240
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 25mg 8%
- Sodium 290mg 13%
-
Total Carbohydrate
41g
15%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 13g
- Potassium 750mg 16%
Ingredients
olive oil
2 tsp
lean top round beef (cut into 1-inch chunks)
1/2 lbs
onion(s) (chopped)
1 med
green bell pepper (chopped)
1 med
cubanelle or anaheim pepper (chopped)
1 whole
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 leaves
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 med
chayote squash (peeled and cut into 2-inch cubes)
1 medium
tomato (chopped)
1 large
chopped fresh cilantro
1 cup
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Reviews & Ratings
Recommended
I will be making this again for sure.