Sancochado is a traditional Peruvian hot pot style meal of boiled meats and veggies with broth
Prep Time 30minutes
Cook Time 3hours
1.5kgbeef brisketor ribs
1white onion100 g.
2large garlic cloves
1beef bouillon cube
1largeyellow potato2 cups, 200 g.
2sweet potatoes2 ½ cups, 350 g.
2largeyuccas3 ½ cups, 500 g.
15green bean100 g.
½white cabbage500 g. + 3 tablespoons vinegar to wash the cabbage
1cupcooked chickpeasto accompany
Rinse the meat and cut it into pieces of a maximum of four inches. The pieces should be fairly big.
Peel the garlic and onion. Cut the onion in two. Cut the peppers into two parts and extract the seeds.
In a large pot, place the beef, chopped onion, garlic cloves, chili, mint, and cilantro. Add the salt, the bouillon cube, and the water. Cook over low heat for about two hours. In our case, we used a pressure cooker and after one hour of cooking the meat was soft. Cook until meat is soft. If required, you can add additional water.
When the beef is soft, remove it from the broth. If you wish, remove a little of the excess fat from the meat. Then strain the broth, and discard all the vegetables that you used for cooking, and return the broth to the pot to cook the tubers.
Peel the potato and cut it into four parts. Do the same with sweet potatoes. Peel the yuca and cut it into pieces at least two inches long. Peel the carrots, if you wish, cut them in two crossways. Remove the stems from the green beans. Wash the cabbage well with water and vinegar, and chop the cabbage into wedges or quarters. Remember to immerse the yellow potato, and the sweet potato in water, immediately after peeling them to prevent them from turning dark.
In the pot with the broth, place the pieces of yellow potato, sweet potato, yucca, carrots, and green beans. Cook for about thirty minutes until the vegetables are soft.
Lastly, add the cabbage and cook covered for an additional ten minutes. Taste and rectify salt, if necessary. Turn off the stove.