Peru's Hearty 'Boiled Dinner': Garlicky Sancochado
Details
A soul-warming Peruvian stew where tender beef and hearty vegetables are bathed in a rich, garlicky broth.
Ingredients
Instructions
Create the Broth
In a large stockpot or Dutch oven, combine the beef pieces, water, halved onion, smashed garlic cloves, mint, cilantro, bouillon cube, and salt. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for about 2 to 2.5 hours, or until the beef is very tender. Skim any foam that rises to the surface during the first few minutes of cooking.
Prepare for Vegetables
Once the beef is tender, carefully remove it from the pot and set it aside. Strain the broth through a fine-mesh sieve into a large bowl or another pot, discarding the cooked onion, garlic, and herbs. Return the strained broth to the original stockpot.
Cook the Vegetables
Bring the strained broth back to a simmer. Add the hardiest vegetables: the potatoes, sweet potatoes, yuca, and carrots. Cook for 15 minutes.
Add More Greens
Add the corn, leek, and celery to the pot. Continue to simmer for another 10-15 minutes.
Final Addition
Gently place the cabbage wedges into the pot. Cover and cook for a final 10 minutes, or until the cabbage is tender but not mushy.
Serve Traditionally
To serve, use a slotted spoon to remove the meat and all the vegetables from the broth and arrange them on a large platter. Ladle the hot, clear broth into individual soup bowls. Garnish the broth with fresh cilantro or parsley. Each person is served a bowl of broth and can take their desired portions of meat and vegetables from the platter. Serve with lime wedges on the side to squeeze over the broth.
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