Peruvian Sancochado Recipe

Sancochado is a traditional Peruvian hot pot style meal of boiled meats and
veggies with broth

Servings: 6

Author:

Prep Time
30 minutes

Cook Time
3 hours

Course:

Lunch

Cuisine:

peruvian

Keywords:

soup

Instructions

1 Rinse the meat and cut it into pieces of a maximum of four inches. The pieces
should be fairly big.
2 Peel the garlic and onion. Cut the onion in two. Cut the peppers into two parts
and extract the seeds.
3 In a large pot, place the beef, chopped onion, garlic cloves, chili, mint, and
cilantro. Add the salt, the bouillon cube, and the water. Cook over low heat for
about two hours. In our case, we used a pressure cooker and after one hour of
cooking the meat was soft. Cook until meat is soft. If required, you can add
additional water.
4 When the beef is soft, remove it from the broth. If you wish, remove a little of
the excess fat from the meat. Then strain the broth, and discard all the
vegetables that you used for cooking, and return the broth to the pot to cook
the tubers.
5 Peel the potato and cut it into four parts. Do the same with sweet potatoes.
Peel the yuca and cut it into pieces at least two inches long. Peel the carrots,
if you wish, cut them in two crossways. Remove the stems from the green beans.
Wash the cabbage well with water and vinegar, and chop the cabbage into wedges
or quarters. Remember to immerse the yellow potato, and the sweet potato in
water, immediately after peeling them to prevent them from turning dark.
6 In the pot with the broth, place the pieces of yellow potato, sweet potato,
yucca, carrots, and green beans. Cook for about thirty minutes until the
vegetables are soft.
7 Lastly, add the cabbage and cook covered for an additional ten minutes. Taste
and rectify salt, if necessary. Turn off the stove.

Peruvian Sancochado Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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