Venezuelan Sancocho

Name: Venezuelan Sancocho
Yield: 10
Cuisine: Venezolana
Ingredients: 2 Onion; 4 cloves Garlic; Pepper; Salt; Coriander; 0.5 cups Red Pepper; 8 cups Beef Stock; 0.5 cups Spring Onions; 1 Leek; 2 Sweetcorn; 0.5 lb Butternut Squash; 2 lb Hind Shank; 0.5 lb Cassaba; 0.5 lb Yautia; 0.5 lb White Yam

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 10 (estimated)

Nutrition facts

Protein46 %26 g
Carbs39 %22 g
Fat16 %4 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	228 kcal	55 kcal
Protein	26 g	6.3 g
Carbs	22 g	5.3 g
Fat	4 g	1 g

One serving is about 413 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty40/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Venezuelan

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Venezuela

Ingredients

2 Onion (small)
4 cloves Garlic (Crushed)
Pepper (To taste)
Salt (To taste)
Coriander (Chopped)
120 ml Red PepperOriginal: 0.5 cups
1.9 l Beef StockOriginal: 8 cups
120 ml Spring OnionsOriginal: 0.5 cups
1 Leek
2 Sweetcorn
227 g Butternut SquashOriginal: 0.5 lb
907 g Hind ShankOriginal: 2 lb
227 g CassabaOriginal: 0.5 lb
227 g YautiaOriginal: 0.5 lb
227 g White YamOriginal: 0.5 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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).