Sancochado Arequipa Recipe

One of the great versions of the famous sancochado is the Arequipa version, better known as stew or timpu, which means “lamb food” in Quechua. This excellent recipe is traditional in the Peruvian highlands, especially during the carnival months, in February and March. The stew has Inca roots and its basic ingredients were potatoes, chuño, cassava and carrots. With the arrival of the Spanish, ingredients were added such as: chickpeas, rice, and bacon, among others. Currently, the Arequipeño stew is prepared with the following ingredients: beef brisket, white potatoes, cabbage, corn and sweet potato.

Ingredients to make Sancochado Arequipeno:

1. 1 kilogram of beef brisket
2. 1 kilogram of sweet potato
3. 1 kilogram of white potato
4. 2 medium corn or corn
5. 1 medium red onion
6. 1 clove garlic
7. 1 pinch of salt
8. ½ cabbage

How to make Sancochado Arequipeno:

• If you are wondering how to make easy Arequipa sancochado, do not miss the steps that we offer you below. First, cut the red onion into four equal parts and peel the garlic clove.
• Place the beef in a large pot with 3 liters of water and cook it over medium heat for about 2 hours. Add the onion and the garlic clove.
• While the meat is cooking, peel the potatoes and remove the skin using a peeler. Keep them in a container with water.
• Wash and peel the sweet potatoes. Reserve in a container.
• In the case of corn, cut it into medium slices and reserve.
• With the help of a knife remove the heart of the cabbage and cut it into medium pieces. Reserve in a container.
• After 2 hours, remove the remains of onion and garlic.
• Add all the vegetables except the cabbage and cook for about 15 minutes.
• After 15 minutes, add the cabbage and cook for about 5 minutes. The homemade Peruvian sancochado recipe is almost here!
• After 5 minutes, you can already book. We point out that parboiled meat can be served in two ways, the first with the stock on one plate and the vegetables on another, and the second, the stock and vegetables together on the same plate. It is usually accompanied with hot pepper, cantata Serrano and lemon. To prepare the accompaniment, exactly the canchita Serrano, you must place plenty of oil in a medium pot and add the canchita over low heat. When it has a golden color, take it to a metal strainer and add salt.
• You can now serve the Arequipeño sancochado with the mountain canchita!