Venezuelan Sancocho

Instructions

1. 1

   Combine Ingredients in Stockpot

   23 min

   In a spacious stockpot, place 2 lbs of hind shank, the halved small onion, 1/2 halved bell pepper, 4 whole garlic cloves, the dark green leaves from 1 leek, and pour in 8 cups of beef stock. Make sure the beef is submerged in the stock for even cooking.

2. 2

   Cook Until Tender

   1 min

   Set the pot over medium heat and let it cook for approximately 45-60 minutes. You'll know the meat is ready when it becomes fork-tender; if it’s still tough, give it additional time to soften.

3. 3

   Remove Vegetables and Bones

   5 min

   Once the meat is tender, carefully take out the larger pieces of vegetables and any bones from the pot. Discard these items as they have served their purpose in flavoring the broth.

4. 4

   Add More Vegetables

   38 min

   Stir in 1 diced onion, 2 minced garlic cloves, 1/2 cup of mini sweet peppers, and the sliced light green parts of the leek along with 1/2 cup of scallions. Additionally, add 1/2 lb of yucca and 2 ears of sweet corn. Mix thoroughly and cover, allowing to simmer for 5-8 minutes until the yucca begins to soften.

5. 5

   Incorporate Root Vegetables

   6 min

   Introduce 1/2 lb of yautia, 1/2 lb of white yam, and 1/2 lb of butternut squash into the pot. Stir everything together and cover again, simmering for another 5-6 minutes until all the root vegetables are tender but still holding their shape.

6. 6

   Adjust Seasoning and Finish

   13 min

   Taste the stew and adjust the flavors by adding salt and pepper to your liking. Stir in chopped cilantro and the remaining 2 minced garlic cloves, allowing the mixture to simmer for an additional 2 minutes to meld the flavors.

7. 7

   Serve and Enjoy

   5 min

   Ladle the hot sancocho into large bowls, ensuring an even distribution of the meat and vegetables. For an extra kick, consider adding a squeeze of lime juice or a dash of hot sauce. Serve alongside arepas or casabe (cassava bread) for a complete meal.