VENEZUELAN SANCOCHO (BROTH)
Now here is a real exotic plate of soup for you and the family, that makes up an entire meal. Have a plate of this for lunch, but I recommend you do so on a sunday, so you can spend all the day in bed. This is a typical Venezuelan dish, and if you're an OSSO BUCCO lover, you will really like this, since these famous veal shanks are one of the main ingredients! If you want, use spare ribs! If you like hot dishes, add all the peppers to your personal taste! Cooking is a wonderful art. That means recipes are guides, and this particular menu is very flexible. You can add or remove ingredients, and vary subjectively all the proportions at your whim, taste, and judgement.
Provided by John D.
Categories Lunch/Snacks
Time 1h30m
Yield 4 quarts, 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the vegetable first by dicing, seeding, and pealing.
- clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
- In a large 5 quart pan, start to cook the 4 beef shanks.
- Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
- Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
- Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
- By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
- Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
- TO SERVE: Put the broth in a separate serving dish.
- Fill 1/2 of the individual soup plates with the broth. Cut the meat into large pieces and divide amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
- Some people like their soup in one plate and the veggies in another one.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ee Ws
[email protected]This sancocho broth is amazing! The flavors are so rich and complex, and the meat is so tender. I will definitely be making this again.
Nabeel Nazar
[email protected]This sancocho broth is delicious and easy to make. I love that it uses simple ingredients that I always have on hand.
Jorge Bryan
[email protected]This sancocho broth is so flavorful and hearty. It's the perfect meal for a cold winter day.
Badash ahamed
[email protected]This sancocho broth is a great way to use up leftover vegetables. I always have a bunch of vegetables that are about to go bad, and this is a great way to use them up and make a delicious meal.
Miriam Urbae
[email protected]This sancocho broth is so easy to make, and it's so flavorful! I love that I can just throw everything in the pot and let it simmer. It's the perfect comfort food for a cold day.
Paw htee Ku
[email protected]I made this sancocho broth for a party last weekend, and it was a huge hit! Everyone loved the flavor and the tenderness of the meat. I will definitely be making this again for my next party.
Amjad Khan
[email protected]This sancocho broth is amazing! The flavors are so complex and delicious, and the meat is so tender. I love that this recipe uses a variety of vegetables, which makes the broth even more flavorful. I will definitely be making this again and again.
alex sutherland
[email protected]This was my first time making sancocho broth, and it turned out great! I was a little worried about getting the flavors right, but the recipe was very easy to follow and the results were delicious. I will definitely be making this again.
Grace Hanna
[email protected]I've made this sancocho broth a few times now, and it's always a hit. It's so easy to make, and the results are always amazing. The broth is so flavorful and the vegetables are cooked perfectly. I highly recommend this recipe.
Abdul Qadeer. Sahito
[email protected]This sancocho broth was absolutely delicious! The flavors were so rich and complex, and the meat was fall-apart tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again soon.