Colombian Beef Sancocho

5 from 1 vote

Beef sancocho is the Colombian Sunday soup: beef and meaty bones simmered with green plantain, cassava and potato until everything is soft and the broth has body. The bones are what make it, and the vegetables go in halfway so they hold their shape. An hour in a normal pot, half that under pressure. Serves four.

Prep Time10

Cook Time50

Total Time1

Course: Soups

Cuisine: Colombian

Keyword: beef sancocho, sancocho de carne de res, sancocho de res

Servings:

Calories: 737kcal

Author: Angela Giraldo

Ingredients

1 lb beef, cut into portions about 450 g
2 meaty beef bones shin, neck or short rib; ask for soup bones
2 large green plantains, chopped into large pieces green, not ripe
4 potatoes, sliced
1 medium cassava, chopped into large pieces frozen yuca works
1 large tomato, finely chopped
½ onion, or 2 green onion stalks, finely chopped
½ cube of beef bouillon Ricostilla or Maggi are the usual Colombian brands; optional
½ small carrot, grated
Food colouring, to taste achiote, for the colour Colombian soups are expected to have
Salt, to taste
Fresh cilantro, to taste

Instructions

In a heavy pot over medium heat, add the beef, the meaty bones and the cassava with enough water to cover. Cook for about 20 minutes.
Add the plantains, potatoes, tomato, onion, carrot, cilantro, food colouring, bouillon cube and salt to taste.
Continue cooking for another 30 minutes, until the meat is tender and the potatoes are breaking at the edges, which is what thickens the broth. Serve with white rice.

Notes

To make it in a pressure cooker, cook the meat, bones and cassava over medium heat for about 10 minutes, then add the rest for another 20. Add the ingredients in two stages either way: if everything goes in at once, the potatoes break apart before the meat is tender.

Nutrition