FBD

Puerto Rico − Sancocho

GreekBeefIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 5 each garlic cloves, minced
  • 1 each -1/2 pounds top round beef, cubed into 1-1/2-inch pieces
  • 1/3 cup chopped yellow onions
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped celery
  • 1 tsp minced fresh ginger root
  • 1 each chili pepper; seeded and minced
  • 5 sprig of cilantro, chopped
  • 0.3 tsp ground cumin
  • 1 tsp pulverized rock salt
  • 0.3 tsp ground white pepper
  • 1/3 cup burgundy wine
  • 4 each tomatoes, cored and chopped
  • 4 quart beef stock
  • 2 each green bananas, peeled and slice into 1-inch pieces
  • 1 each yellow plantain, peeled and sliced into 1/2-inch pieces
  • 1 each sweet potato (1/2 pound), diced into 1-inch pieces
  • 0.5 lb butternut squash, peeled and cubed into 1-inch pieces
  • 3 each new potatoes, scrubbed clean and quartered
  • 1 each chayote, peeled, cored, and diced into 1-inch pieces
  • 2 each ears of white corn, cleaned and sliced into 6 parts each

Instructions

  1. 1

    In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to clear.

  2. 2

    Fold in chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock.

  3. 3

    Cook down until stock is reduced by half.

  4. 4

    Stir beef, then fold in all the remaining vegetables and beef stock.

  5. 5

    Continue to cook until meat is tender and the vegetables soft.

Tags

greekinternational-recipes