SANCOCHO: PART II
By Simbooker on the 11th JULY 2014
Files & Tags: recipes, index, soups and stews, caribbean & latin american, potatoes & root vegetables, plantains and fruits
I love Sancocho. It's one of my favourite soups/stews. I like to make a huge pot and just eat it concurrently for days. It's one of the few dishes in the world that I can seem to eat for days and days, without yearning for something else. Sancocho is a HEARTY DISH that is popular in several Latin American countries. It's very similar to soups and stews that we have in Jamaican cuisine, AND other cuisines across the Caribbean.
Files & Tags: recipes, index, soups and stews, caribbean & latin american, potatoes & root vegetables, plantains and fruits
I love Sancocho. It's one of my favourite soups/stews. I like to make a huge pot and just eat it concurrently for days. It's one of the few dishes in the world that I can seem to eat for days and days, without yearning for something else. Sancocho is a HEARTY DISH that is popular in several Latin American countries. It's very similar to soups and stews that we have in Jamaican cuisine, AND other cuisines across the Caribbean.
This hearty dish seems to be the most popular in Panama, Colombia, and the Dominican Republic. But there are other Latin American countries that also have Sancocho as part of their culinary dish.I decided to make a three meat Sancocho, consisting of pork ribs, goat, and beef. It turned out excellent. It was exactly what my body needed.
Dominicans, claim they make the best Sancocho, but actually this dish originates in Southern Europe, specifically the Spanish-Canary Islands. There are many different variations of this soup, and you can use any meat or combination of tubers that you want.
THE SANCOCHO RECIPE
THE INGREDIENTS
1 BEEF STOCK CUBE, 1 TSP OF BLACK PEPPER, 1 WHOLE RED BELL PEPPER, 1 WHOLE GARLIC BULB, 1 WHOLE YELLOW ONION, 1 BUNCH OF FRESH CILANTRO, 1 GREEN PLANTAIN, 1 YAM OR YUCA, 1 POUND EACH OF PORK RIBS, GOAT AND BEEF-ALL ON THE BONE, 2 TBS SOY SAUCE, 1 pack of YELLOW CORN, 5 tbs of COOKING OIL, Half a PUMPKIN/SQUASH, WATER
THE METHOD-THE TUBERS
.Peel the yam or yuca, and plantain AND THEN Slice and Cut the yam/yuca plantain into DESIRED chunks and add them to a large plastic bowl of SALTED water. *Slice the yam/yuca as if they were potatoes that you're adding to a soup. And as for the plantains cut them AS YOU WOULD BANANAS, into larger or smaller pieces.
.Then transfer the bowl of yams/yuca, PLANTAINS, to a large pot, with the same water, MAKE SURE THE WATER COVERS THE TUBERS. Turn to high heat and Bring to a boil. Boil for approximately 20 minutes (guideline only) until you can stick a fork through the yam or yuca, and they have a visible sheen. Test with a fork before you turn the heat off. If it goes through easily and it has a visible sheen it's done. Leave them in the water they've been cooked in to prevent discolouration. Let the tubers cool AND store them separate from the soup in an air tight container filled with the water they were cooked in. THIS IS A MUST OTHERWISE THEY COULD TURN BROWN OR BLACK!
THEN TURN YOUR OVEN ON THE HIGHEST HEAT. TAKE THE SQUASH AND PLACE IT ON A HEAT POOF TRAY AND BAKE THE SQUASH UNTIL IT BECOMES SOFT. Peel the skin, cut up the squash, and add it to the pot at the start of cooking. This will be the base of the soup stock.
1 BEEF STOCK CUBE, 1 TSP OF BLACK PEPPER, 1 WHOLE RED BELL PEPPER, 1 WHOLE GARLIC BULB, 1 WHOLE YELLOW ONION, 1 BUNCH OF FRESH CILANTRO, 1 GREEN PLANTAIN, 1 YAM OR YUCA, 1 POUND EACH OF PORK RIBS, GOAT AND BEEF-ALL ON THE BONE, 2 TBS SOY SAUCE, 1 pack of YELLOW CORN, 5 tbs of COOKING OIL, Half a PUMPKIN/SQUASH, WATER
THE METHOD-THE TUBERS
.Peel the yam or yuca, and plantain AND THEN Slice and Cut the yam/yuca plantain into DESIRED chunks and add them to a large plastic bowl of SALTED water. *Slice the yam/yuca as if they were potatoes that you're adding to a soup. And as for the plantains cut them AS YOU WOULD BANANAS, into larger or smaller pieces.
.Then transfer the bowl of yams/yuca, PLANTAINS, to a large pot, with the same water, MAKE SURE THE WATER COVERS THE TUBERS. Turn to high heat and Bring to a boil. Boil for approximately 20 minutes (guideline only) until you can stick a fork through the yam or yuca, and they have a visible sheen. Test with a fork before you turn the heat off. If it goes through easily and it has a visible sheen it's done. Leave them in the water they've been cooked in to prevent discolouration. Let the tubers cool AND store them separate from the soup in an air tight container filled with the water they were cooked in. THIS IS A MUST OTHERWISE THEY COULD TURN BROWN OR BLACK!
THEN TURN YOUR OVEN ON THE HIGHEST HEAT. TAKE THE SQUASH AND PLACE IT ON A HEAT POOF TRAY AND BAKE THE SQUASH UNTIL IT BECOMES SOFT. Peel the skin, cut up the squash, and add it to the pot at the start of cooking. This will be the base of the soup stock.