Beef Sancochado Recipe

One of the best known and emblematic soups of Peru is sancochado. The origin of sancochado stands out for the arrival of the Spanish who introduced different techniques and culinary recipes that over the years merged with national recipes. One of them is the traditional sancochado, this recipe is born from the traditional timpu soup made from cabbage, alpaca meat and tubers. On the other hand, there is the “cocido madrileño” soup made with chickpeas, vegetables, meat and sausage. This traditional dish was prepared for typical Sunday family lunches. The main ingredient of parboiled beef is brisket, we point out that it should be cooked for approximately 1-2 hours.

Ingredients to make Sancochado de res:

• 1 kilogram of beef brisket
• ½ gram of white potato
• ½ medium red onion
• 1 clove garlic
• 1 medium turnip
• 1 large carrot
• ½ cabbage
• ½ kilogram of yucca
• 200 grams of beans
• 1 pore
• 1 stick of celery
• 250 grams of beans

How to make Beef Sancochado:

1. To start with the parboiled recipe, first cut the red onion and peel the garlic clove.
2. The meat for the Peruvian sancochado is beef brisket. Well, cut it into medium pieces. We point out that if you want to cook it whole there is also the possibility, therefore, to your liking.
3. In a large pot preferably high, add 3 liters of water, place the meat, onion and garlic. Cover and cook over medium heat for about 1-2 hours.
4. While the meat is cooking, start with the vegetables. Cut the leek into large cylinders and cut the celery as well.
5. Remove the skin from the carrot using a peeler and cut into thick sticks.
6. Do the same steps you did with the carrot but now with the turnip. Peel the potato and reserve. Cut the corn into thick slices. In the case of cassava, it is necessary to peel it and then very carefully cut it in half.
7. It is recommended that the beans are hydrated the night before, if you have not been able to do so, you could add boiling water and let stand for about 1 hour.
8. Peel the beans very carefully and reserve them in a container.
9. Cut the stem of the cabbage and cut it in half with the help of a knife.
10. When the 2 hours have passed, remove the onion and garlic from the beef stock. Add the slices of corn, celery and leek. Let cook approximately 4-5 minutes.
11. Incorporate carrot, beans and turnip. Let cook for 6 minutes. The sancochado recipe is almost there!
12. Add yucca and potatoes. Also add a little salt.
13. Finally add the cabbage and beans. Let cook for 6 minutes
14. Serve the sancochado accompanied by cantata Serrano, sliced ​​lemon and hot pepper. As you can see, this dish is consumed on the one hand the broth and on the other the ingredients, you can also mix everything if you prefer. Let’s eat!