Sancochado

Name: Sancochado
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g beef; 2 yuca; 2 corn cobs; 1 cabbage; 1 L stock; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Sancochado, a beloved Peruvian dish, finds its roots in the comforting embrace of family kitchens, where Sunday pots brim with promise. It is a dish that speaks of tradition, crafted with an intuitive hand that measures salt not by spoon but by feel, and where generosity with fat is a given. This home version captures the essence of how Peruvian families gather around the table, savoring each spoonful as both nourishment and ceremony.

The taste of Sancochado is robust and hearty, with tender beef mingling with the gentle sweetness of yuca and corn. The cabbage adds a subtle earthiness, while the stock brings depth and warmth, making each bite a satisfying experience. This dish invites you to savor its layers, each element cooked to perfection, offering a taste of Peru's comforting culinary heart.

Ingredients

800 gbeef
2yuca
2corn cobs
1cabbage
1 Lstock
to tastefine sea salt

Method

Begin by preparing the beef. Cut the 800 g beef into large chunks, about the size of your palm. This ensures even cooking and allows the meat to remain tender. In a large pot, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the beef pieces and sear them until they are browned on all sides. This step builds a deep, rich flavor base for your Sancochado.
Once the beef is browned, pour in 1 L of stock to deglaze the pot, scraping up any browned bits stuck to the bottom. These bits add depth to the broth. Bring the stock to a gentle simmer, then reduce the heat to low. Cover the pot and let the beef cook slowly, allowing the flavors to meld together.
While the beef is simmering, prepare the vegetables. Peel and cut the 2 yuca into large chunks. Break the 2 corn cobs into halves or thirds, depending on their size. Cut the cabbage into wedges, leaving the core intact to hold the leaves together during cooking.
Add the yuca to the pot first, as it takes the longest to cook. Allow it to simmer with the beef for about 15 minutes, or until the yuca begins to soften. You can test this by piercing a piece with a fork; it should slide in with some resistance.
Next, add the corn pieces to the pot. Let them cook for about 10 minutes, until the kernels are tender but still firm. They should be a bright yellow color and release a sweet aroma.
Finally, add the cabbage wedges to the pot. Submerge them in the broth and let them cook for about 5 minutes, until they are tender but still hold their shape. The cabbage should be vibrant and slightly translucent.
Taste the broth and adjust the seasoning with fine sea salt to your preference. The broth should be savory and full-bodied, complementing the natural sweetness of the vegetables and the richness of the beef. Serve the Sancochado hot, ensuring each bowl has a generous portion of beef, yuca, corn, and cabbage.