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
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
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
0.9g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
20mg
7% -
Sodium
320mg
14% -
Total Carbohydrate
40g
15%-
Dietary Fiber
4g
14% -
Total Sugars
9g
-
Dietary Fiber
-
Protein
12g
-
Potassium
720mg
15%
