Sancocho is a hearty Puerto Rican beef and vegetable stew dish.
It can also be found in a few other Latin American countries but the Puerto Rican version is not to be missed.
Try this Puerto Rican sancocho recipe and don't forget the bread to soak up the delicious flavor!
- 2.5 lbs Angus Beef, Cubed into 1" Pieces
- 2 Limes
- Salt & Pepper to Taste
- 1 tsp Sugar
- 2 tsp Garlic Powder
- 3 tsp Oregano
- 3 TBSP Olive Oil
- 2 Green Plantains, Peeled and Cut into 1" Pieces
- 2 Medium Potatoes, Peeled and Cut into 1" Pieces
- 1 1/2 Cups of Calabaza, Cut into 1" Pieces
- 2 Large Carrots, Peeled and Cut into 1" Pieces
- 3 Yautia, Peeled and Cut into 1" Pieces
- 1 Cassava, Peeled and Cut into 1" Pieces
- 3 Ears of Corn, Cut into 1" Pieces
- 2 Packets Sazon Seasoning
- 2 tsp Adobo
- 1/2 tsp Cumin
- 1 1/2 tsp Oregano
- 1/3 Cup Sofrito
- 2 Bay Leaves
- 4 oz of Tomato Sauce
- 3 Sprigs of Thyme
- 1/4 Cup Cilantro, Chopped
- 7 Cups Beef Broth
Add 2 tablespoons of olive oil to a large dutch oven over medium high heat. While the oil is heating up sprinkle the beef with white sugar.
Once the oil is hot, add the beef to the pot. Cook the beef, in batches, until it has browned, about 4 minutes. Continue cooking the batches of beef until it has all browned. Remove from the pot and set aside.
Heat 1 tablespoon of oil over medium high heat. Add in sofrito, sazon, adobo, cumin, oregano, bay leaves, tomato sauce, cilantro, and thyme. Stir it occasionally.
Add the plantains, potatoes, calabaza, carrots, cassava, yautia, corn and beef and toss so everything is mixed in together. Add the beef broth and stir.
Cover and bring to a boil. Lower heat and allow to simmer until vegetables are tender and beef is cooked, about 1 hour.
Serve with white rice and a splash of lime juice.