Colombian Beef Sancocho Recipes

INSTANT POT PUERTO RICAN SANCOCHO

Steps:

• Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
• Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on "more" for about 20 minutes.
• Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
• Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
• Remove beef once browned.
• Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
• Cook for a minute, stirring often.
• Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
• Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
• Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
• Once your pin drops, open the lid and stir the sancocho.
• To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).

COLOMBIAN CHICKEN STEW: SANCOCHO

Steps:

• In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
• In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Add the chicken and simmer for another 20 minutes.
• Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
• In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

25 CLASSIC COLOMBIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Columbian dish in 30 minutes or less!

SANCOCHO (COLOMBIAN BEEF AND PLANTAIN SOUP)

Steps:

• Remove all excess fat from the oxtail. In a deep soup pot, place the oxtail, scallions, garlic, cilantro, salt, pepper and paprika. Cover with 6 quarts water, and let stand for 10 minutes.
• Bring liquid to a rolling boil, and cook for 10 minutes, skimming off the fat. Lower heat, cover and simmer for 45 minutes.
• Return soup to a boil, and add the stew beef. Cook for 5 minutes at a low boil while skimming off fat. Return to a simmer, and cook 45 additional minutes.
• Peel the plantains. Cut them into 2-inch pieces. Add the plantains and the yuca to the soup, one piece at a time, making sure the soup continues to simmer as you add them. Simmer for another 45 minutes. Serve with aji pique; diners can add the sauce to the soup to taste. If desired, white rice can be added to the soup at the table.