Venezuelan Sancocho
Sancocho is the soul of Venezuelan home cooking, a slow-braised beef stew where hind shank becomes silken over hours. The magic lives in layering: charring onions and peppers first to deepen their sweetness, then building a garlicky, leek-studded broth that coaxes every bit of marrow from the bone. This is patient cooking rewarded, the kind of dish that teaches you why some cuts deserve time more than heat.
Instructions
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.
When the meat is tender, remove the big pieces of vegetables and bones.
Discard.
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.
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.
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.
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)..
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