Beef Sancocho

5 from 1 vote

My favorite dish is sancocho. At home, there's a special day for preparing it: every Sunday. Yes, every Sunday for lunch we make this delicious soup, a tradition passed down from my parents and grandparents. They did the same every Sunday, only they cooked it over a wood fire, which made it especially delicious.

Prep Time10

Cook Time50

Total Time1

Course: Lunch

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
2 meaty beef bones
2 large green plantains chopped into large pieces
4 potatoes sliced
1 medium cassava chopped into large pieces
1 large tomato finely chopped
½ bulb onion or 2 green onion stalks finely chopped
½ cube of beef bouillon e.g., "ricostilla" or "maggie"
½ small carrot grated
Food coloring to taste common in Colombian cuisine
Salt to taste
Cilantro to taste

Instructions

In a slow-cooking pot over medium heat, add the meat, meaty bones, and cassava with enough water. Let it cook for about 20 minutes.
Add the plantains, potatoes, tomato, onion, carrot, cilantro, food coloring, beef bouillon cube, and salt to taste.
Continue cooking for another 30 minutes.

Enjoy!

Notes

To prepare the sancocho in a pressure cooker, first put the meat, bones, and cassava over medium heat for about 10 minutes, then add the remaining ingredients for another 20 minutes. If you add all the ingredients at once, the potatoes might break apart.
If you come across an ingredient you're unfamiliar with, please ask someone you know about how to use it. Remember, your health comes first.
You can also see our list of ingredient vocabulary from English to Spanish.

Nutrition