Sancocho Quiteno Ecuadorian Beef And Vegetable Soup Recipes

SANCOCHO QUITENO - ECUADORIAN BEEF AND VEGETABLE SOUP

Steps:

• Place 2 qts water in large soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and then reduce heat to med-low. It needs to simmer for at least one hour for meat to get tender.
• Cut the corn into 2" rounds. Set aside.
• Peel the yucca and remove the fibrous string in the center. Cube & set aside.
• When the meat is tender, add rice, peas, peeled plantain in one piece, carrots and the yucca.
• When the yucca is soft, after about 20-30 minutes, add salt to taste, the last 1/2 quart water and a whole stem of cilantro and a whole stem of parsley. Cook for 5 minutes.
• Remove the parsley and cilantro stems and discard.
• Remove the meat, cut up into bite-size pieces and return to the soup.
• Remove the plantain, cut up into bite-size pieces and return to the soup.
• Mix the finely chopped onion and cilantro for garnish and sprinkle on top of the soup when served.

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.

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.