Sancocho
also called sancocho de res · caldo de res · sancocho dominicano · beef and root vegetable soup
- One Pot
- serves 6
- recipe says 2 hr 45 min
- Soups
Three ways to read this recipe
The table
| Nothing is cut small. The vegetables go in in big pieces and in the order of how long they take. | |||||
| 2 lb(900 g; cut in 2-in pieces)beef chuck | brown 10 min | sweat the sofrito 6 min | simmer 1 hr 30 min, until the beef gives | simmer the roots 25 min | simmer the corn and plantain 12 min |
| 2 tspkosher salt | |||||
| 2 Tbsvegetable oil | |||||
| 1 large(diced)yellow onion | |||||
| 5 cloves(minced)garlic | |||||
| 1 large(diced)cubanelle pepper | |||||
| 1/4 cup(chopped)cilantro stems | |||||
| 1 tspdried oregano | |||||
| 3 qt(2.8 L)water | |||||
| 2 cups(475 mL)beef stock | |||||
| 2bay leaves | |||||
| 1 lb(450 g; peeled, cut in 2-in lengths)yuca | |||||
| 1 lb(450 g; halved)Yukon Gold potatoes | |||||
| 3 large(cut in 2-in lengths)carrots | |||||
| 2 ears(cut in 2-in rounds)corn on the cob | |||||
| 1 large(peeled, cut in 2-in rounds)green plantain | |||||
| 1/2 cupcilantro leaves | |||||
| 1(cut in wedges)lime | |||||
| Skim once the pot comes up and again before the vegetables go in. That is a clear broth against a greasy one. | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.20 things to get out.
Pans and tools
Before anything else
2brown 10 min
3sweat the sofrito 6 min
goes in with what step 2 made
4simmer 1 hr 30 min, until the beef gives
goes in with what step 3 made
5simmer the roots 25 min
goes in with what step 4 made
6simmer the corn and plantain 12 min
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 2 hr 23 min
- Needs you
- 16 minthe rest you can walk away from
- If you get it wrong
- Narrow — the order is the recipe: everything in together gives a mash of all three instead of a wedge of yuca and a round of corn
- What you'll wash
- One thing — the stockpot
- Does it keep
- 3 days — the broth is better and the plantain and yuca go mealy, so eat those two first
brown 10 min
10 minneeds youfrom the start
sweat the sofrito 6 min
6 minneeds you10 min in
simmer 1 hr 30 min, until the beef gives
1 hr 30 minwalk away16 min in
simmer the roots 25 min
25 minwalk away1 hr 46 min in
simmer the corn and plantain 12 min
12 minwalk away2 hr 11 min in
- needs you
- you can walk away
You'll need stockpot
See how it is written
>> title: Sancocho
>> category: Soups
>> tags: beef, yuca, plantain, corn, one-pot, latin
>> counters: One Pot
>> aka: sancocho de res, caldo de res, sancocho dominicano, beef and root vegetable soup
>> servings: 6
>> time: 2 hr 45 min
>> slack: narrow — the order is the recipe: everything in together gives a mash of all three instead of a wedge of yuca and a round of corn
>> washing-up: the stockpot
>> keeps: 3 days — the broth is better and the plantain and yuca go mealy, so eat those two first
>> step: Nothing is cut small. The vegetables go in in big pieces and in the order of how long they take.
A whole-meal soup where nothing is cut small.
>> step: brown 10 min
Brown @beef chuck{2%lb}(900 g; cut in 2-in pieces), @kosher salt{2%tsp} in @vegetable oil{2%Tbs} in a #stockpot{} for ~brown{10%min}.
>> step: sweat the sofrito 6 min
Soften @&(~1)browned beef{} with @yellow onion{1%large}(diced), @garlic{5%cloves}(minced), @cubanelle pepper{1%large}(diced), @cilantro stems{1/4%cup}(chopped), @dried oregano{1%tsp} for ~saute{6%min}.
>> step: simmer 1 hr 30 min, until the beef gives
Simmer @&(~1)pot{} with @water{3%qt}(2.8 L), @beef stock{2%cups}(475 mL), @bay leaves{2} for ~simmer{90%min}, skimmed.
>> step: simmer the roots 25 min
Add @yuca{1%lb}(450 g; peeled, cut in 2-in lengths), @Yukon Gold potatoes{1%lb}(450 g; halved), @carrots{3%large}(cut in 2-in lengths) to @&(~1)broth{} and ~simmer{25%min}.
>> step: simmer the corn and plantain 12 min
Add @corn on the cob{2%ears}(cut in 2-in rounds), @green plantain{1%large}(peeled, cut in 2-in rounds), @cilantro leaves{1/2%cup}, @lime{1}(cut in wedges) to @&(~1)pot{} and ~simmer{12%min}.
>> step: Skim once the pot comes up and again before the vegetables go in. That is a clear broth against a greasy one.
Skim the top once the pot comes up and again before the vegetables go in; what you take off is the difference between a clear broth and a greasy one.