Venezuelan Sancocho

Ingredients

• 900 gbeef hind shank (bone-in)
• 2 smallonion, 1 halved for the initial stock; 1 diced for the second stage
• bell pepper, halved, for the initial stock
• 4 clovesgarlic, whole, for the initial stock; first 4 for stock, remaining split between vegetable stage and end
• 4 clovesgarlic (for cooking stages), minced; 2 for vegetable stage, 2 stirred in at the end
• 1leek, dark green leaves for stock; light green and white parts sliced for vegetable stage
• 1920 mlbeef stock, approx 8 cups
• mini sweet peppers, approx 1/2 cup
• scallions, approx 1/2 cup
• 2corn on the cob, cut into rounds
• 225 gyuca (cassava), corrected to yuca/cassava; peeled and chunked
• 225 gyautia (taro root), peeled and chunked
• 225 gwhite yam, peeled and chunked
• 225 gbutternut squash, peeled and chunked
• fresh cilantro (coriander), chopped, added at the end
• salt, to taste
• black pepper, to taste

Method

1. 1

   Add the hind shank, 1 halved onion, halved bell pepper, 4 whole garlic cloves, the dark green leek leaves and stock to a large stockpot. Bring to a boil, then simmer for 45–60 minutes until the beef is fork-tender.

2. 2

   Remove the beef and discard the large vegetable pieces. Return the beef to the pot.

3. 3

   Add the diced onion, 2 minced garlic cloves, mini sweet peppers, sliced leek (light green part), scallions, yuca and corn. Stir and simmer covered for 5–8 minutes until the yuca starts to soften.

4. 4

   Add the yautia, white yam and butternut squash. Stir and simmer covered for 5–6 minutes until all root vegetables are tender but not falling apart.

5. 5

   Taste and add salt as needed. Stir in the remaining 2 minced garlic cloves and the cilantro. Simmer for 2 more minutes.

6. 6

   Serve hot in large soup bowls, dividing meat and vegetables evenly. Add a squeeze of lime juice and hot sauce if desired. Serve with arepas or casabe (cassava bread).