Sunday, December 7, 2014

Sancochado - Peruvian Braised Beef and Vegetables with Salsa Sauté

Sancochado is a Peruvian dish that braises meat and vegetables to create a rich broth that is served all together with a spicy salsa to compliment the flavors.  This simple and versatile dish can be made with a single choice of meat or a combination of chicken, beef and sausage.

For this recipe I braised short ribs with onions and garlic until the meat was fork tender then added sausage and vegetables which included cabbage, corn, carrots, celery, sweet potatoes, yams, and plantains.  The pot was then brought to a simmer until the potatoes were fork tender.  A warm spicy salsa made from tomatoes, bell peppers, chili peppers, green onions and cilantro is served on the side.

This dish can produce a lot of food and makes a great choice for an easy to cook dinner for 4-6 people or more.

Servings: 4
Prep Time: 20 minutes
Cooking Time: 2 hours
Special Tools:  Large Dutch Oven (8 quarts)


2 lbs beef short ribs
1 large spicy sausage (chorizo or cajun sausage)
1 large yellow onion quartered
2 garlic cloves (divided)
1 chicken bouillon cube
1 tablespoon dried oregano
salt and freshly ground pepper
2 carrots peeled and cut into 2 inch pieces
1 medium sweet potato cut into large pieces
1 medium yam cut into large pieces
2 corn on cobs cut in half
2 plantains cut into 2 inch pieces
1/2 head of cabbage quartered
3 tablespoons olive oil
1 red onion diced
1 orange bell pepper diced
1 red chili pepper diced
4 plum tomatoes diced (divided)
1 teaspoon white vinegar
1 teaspoon soy sauce
1/2 cup cilantro chopped
1 green onion chopped
Juice from one lime

Set the oven rack to the bottom to allow for a large dutch oven or cast iron pot.  Preheat the oven to 400 degrees Fahrenheit

Place the short ribs, yellow onion, 1 garlic clove crushed, chicken bouillon, oregano, salt and freshly ground pepper in a large dutch oven or cast iron pot.  Pour water into the pot until the meat is about three quarters submerged.  Cover and bring the pot to a boil in on the stove top then transfer the dutch oven to the oven to braise the meat for 1 hour.

Remove the dutch oven from the oven. Add the carrots, sweet potato, yam, corn, plantain and cabbage to the pot.  Add more water to the pot to submerge most of the ingredients (about 3/4 of the pot).  Cover and bring the pot to a boil on the stove top then transfer the dutch oven to the oven to braise for another 45 minutes.

While the meat and root vegetables braise, heat the olive oil in a large skillet. Add the onions and 1 garlic clove minced to the pan and sauté over medium high heat for 1 minute.   Add the bell pepper, red chili pepper and 3 of the diced plum tomatoes and sauté until soft (about 5 minutes).  Transfer the ingredients to a large bowl.  Stir in the vinegar and soy sauce and let cool for 10 minutes.   Once cool, add the remaining diced tomato, cilantro, green onion, and lime juice to the bowl.  Stir the ingredients until well combined and set aside.

Remove the dutch oven from the oven.  Using a large slotted spoon, place the meat, cabbage, corn, plantains and root vegetables on a large serving platter.  Serve the dish with sautéed salsa and cups or small bowls of the broth on the side.  Enjoy.

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