Taste of Home: Sancocho

Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.

Sancocho

Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.

In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.

Sancocho is one of those dishes that get even better after being re-heated the next day.

Sancocho

Ingredients:

  • 1 kilogram of beef , sliced into bite size
  • 2 pieces of corn, peeled and cut into 1 inch
  • 2 pieces of big sweet potatoes, peeled and sliced
  • 5 pieces of green plaintins, peeled and sliced into 1 inch size
  • ½ kilogram of butternut squash, peeled and cut into cubes
  • 2 pieces of yucca, peeled and sliced into 1 inch thick
  • 1 piece red pepper, chopped
  • 1 piece big onion, sliced
  • 1 kilogram of baby potatoes
  • 1 ball garlic, minced
  • 1 sprig cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 6 pieces bay leaves
  • 2 tablespoons  grilled black pepper
  • 1 teaspoon ground black pepper
  • 2 pinches oregano
  • 2 pinches thyme
  • 2 cubes beef stock

Method:

  1. Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
  2. Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
  3. When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
  4. Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
  5. When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
  6. Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!
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3 thoughts on “Taste of Home: Sancocho

  1. The looks beautiful Lilly– and delicious too! We made cocido when we lived in Spain– made of chicken & garbanzo beans. You are such an international cook!! Hope you’re enjoying your summer… hugs hugs!

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