Venezuelan · dinner
Venezuelan Sancocho Recipe (Sancocho Venezolano) A hearty Venezuelan beef soup with hind shank, corn, and root vegetables like cassava, yautia, white yam, and butternut squash, simmered in a rich broth.
total 1 hr 40 min
prep 20 min
cook 1 hr 20 min
servings 6 Original recipe on mommyshomecooking.com
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Back to 6 servings 1.5 lb Hind Shank 2 small onions, divided (one halved + one diced, ) 0.5 bell pepper, halved 8 garlic cloves, divided (4 whole + 4 minced, ) 1 leek, separated and cleaned, dark green leaves reserved, and white/light green parts sliced 8 cup beef or vegetable stock 0.5 cup mini red sweet peppers, thinly diced 0.5 cup scallions, sliced 2 ears of corn, cleaned and sliced into 4 parts each (you can use frozen if fresh is not available, ) 0.5 lb Cassava, Yuca in Spanish, cut into 1-inch pieces 0.5 lb Yautia, Ocumo in Spanish, cut into 1-inch pieces 0.5 lb White Yam, Ñame in Spanish, cut into 1-inch pieces 0.5 lb Butternut Squash, Auyama in Spanish, cut into 1-inch pieces Salt and black pepper to taste ), (I added 1 teaspoon of salt Cilantro leaves, chopped
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1 Step 1: Add the hind shank, 1 halved onion, the bell pepper, 4 whole garlic cloves, the dark green leek leaves, and the stock to a large stockpot. Bring to a boil, then reduce the heat and simmer for 45 to 60 minutes, or until the meat is fork-tender. Note: The meat may take a little longer to become fork-tender. Add more cooking time as needed.2 Step 2: Once the meat is tender, remove the large pieces of vegetables and any bones. Discard them.3 Step 3: Add the diced onion, 2 minced garlic cloves, mini sweet peppers, sliced white and light green parts of the leek, scallions, cassava, and corn. Stir to combine, then cover and simmer over medium heat for 5 to 8 minutes, until the cassava is just starting to soften. Note: The cassava may need a little more time to begin softening. Add more cooking time if needed.4 Step 4: Add the yautia, white yam, and butternut squash. Stir gently to combine. Cover and simmer over medium heat for 5 to 6 minutes, or until all the root vegetables are tender. Note: Do not overcook, or the vegetables may fall apart.5 Step 5: Taste and add salt and black pepper, if needed. Stir in the cilantro and the remaining 2 minced garlic cloves. Simmer for 2 more minutes.6 Step 6: Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squeeze of lime juice and/or hot sauce, if desired. Serve with arepas and/or casabe.getsaucepan.com/r/a59e4352-759d-46d5-a8fb-0488b932ca6d · Original: https://mommyshomecooking.com/easy-venezuelan-sancocho/
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