Let me show you how to make sancocho, without doubt, Dominican's most cherished stew and one of our favorite dishes. It is usually made for special occasions, but you can enjoy it any day.
Course Main Course
Cuisine Dominican, Latino
Keyword beef, chicken, goat, party food, plantain
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 12or 8 very generous servings (aprox)
Calories 1240kcal
Author Clara Gonzalez
Ingredients
1poundbeef flankchuck, or round [0.45 kg] cut into small pieces
1poundgoat meat[0.45 kg] cut into small pieces
1poundpork for stewsbelly, or chump end [0.45 kg] cut into small pieces
½poundyautia (malanga) cut into 1-inch pieces [0.23 kg]
½poundyuca (cassava)cut into 1-inch pieces [0.23 kg]
Instructions
1. Seasoning the meat
Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.
2. Cooking the meat
In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes.
3. Adding water
Lower heat to medium and pour ½ gallon [2.5 lt] of water. Simmer until it breaks the boil.
4. Adding the vegetables
Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot.
5. Cooking the vegetables
Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste.
6. Serving
Remove from the heat and serve (see suggestions above the recipe)
Video
Notes
Read above the recipe card how to make a simplified version of this sancocho (beef and chicken sancocho).The trick to this dish is adding the ingredients from the longest cooking to the shortest cooking ones.