Venezuelan Sancocho

Name: Venezuelan Sancocho
Cuisine: Venezuela
Ingredients: 2 Lbs Hind Shank; 2 small Onion; 1/2 Pepper; 4 Cloves Chopped Garlic; 4 Cloves Crushed Garlic; 1 Leek; 8 cups Beef Stock; 1/2 cup Sweet Red Peppers; 1/2 cup Scallions; 2 Sweetcorn; 1/2 lb Cassaba; 1/2 lb Yautia; 1/2 lb White Yam; 1/2 lb Butternut Squash; To taste Salt; To taste Pepper; Chopped Cilantro

Venezuelan Sancocho is a beef recipe from Venezuela. It uses 17 ingredients, including hind shank, onion, pepper, garlic, garlic, leek and more. The method is broken into 6 steps with measured ingredients.

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Method

1
Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
2
When the meat is tender, remove the big pieces of vegetables and bones. Discard.
3
Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
4
Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.
5
Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
6
Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).