Venezuelan sancocho — a hearty beef shank soup brimming with corn, cassava, yam and other root vegetables in a rich broth. Soul-warming, generous and best served with arepas.
- 2 Lbs Hind Shank
- 2 small Onion
- 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
Video
Preparation
- Add the hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and the stock to a large stockpot. Cook for 45–60 minutes until the meat is fork-tender (add more time if needed).
- When the meat is tender, remove and discard the big pieces of vegetables and bones.
- Add the diced onion, 2 minced garlic cloves, mini sweet peppers, sliced light green leek, scallions, cassava and corn. Mix and simmer, covered, over medium heat for 5–8 minutes, until the cassava starts to soften (add more time if needed).
- Add the yautia, white yam and butternut squash. Mix to combine and simmer, covered, over medium heat for 5–6 minutes, until all the root vegetables are tender — don't overcook, or they'll fall apart.
- Taste and add salt if necessary, then add the cilantro and the remaining 2 minced garlic cloves. Mix and simmer for 2 more minutes.
- Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squeeze of lime juice and/or hot sauce if desired, and serve with arepas or casabe.
