Name: Peru's Hearty 'Boiled Dinner': Garlicky Sancochado
Prep time: 30 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Peru
Ingredients: 3 lbs (1.5 kg) beef brisket or beef ribs, cut into large 4-inch pieces.; 12 cups water.; 1 large white onion, peeled and halved.; 8 large cloves of garlic, peeled and smashed.; 1 small bunch of fresh mint.; 1 small bunch of fresh cilantro.; 1 beef bouillon cube or 1 tsp beef base.; 1 tbsp salt, plus more to taste.; 2 large potatoes, peeled and quartered.; 2 sweet potatoes, peeled and halved.; 2 lbs (1 kg) yuca (cassava), peeled and cut into large chunks.; 3 large carrots, peeled and cut into thick rounds.; 2 ears of corn (choclo, if available), cut into 3 pieces each.; 1 leek, white and light green parts only, cleaned and roughly chopped.; 3 celery stalks, roughly chopped.; ½ medium head of cabbage, cut into wedges.; Freshly chopped cilantro or parsley for garnish.; Lime wedges, for serving.

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.

Peru's Hearty 'Boiled Dinner': Garlicky Sancochado

Details

Ingredients

Instructions

Create the Broth

Prepare for Vegetables

Cook the Vegetables

Add More Greens

Final Addition

Serve Traditionally

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