Caribbean Style Sancocho

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1 1/2 lbs top round beef, cubed or 1 1/2 lbs beef short ribs or 1 1/2 lbs chicken, cut up
• 1/3 cup onion, chopped
• 1/3 cup green pepper, chopped
• 1/3 cup celery, chopped
• 1 aji bell peppers, seeded and minced (dulce) (optional)
• 5 sprigs fresh cilantro, chopped (use the stems)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 4 tomatoes, seeded and chopped
• 1 quart beef stock
• 3 quarts chicken broth
• 1 green plantains or 1 yellow plantain, peeled and sliced crosswise into 1/2 inch rounds
• 1 sweet potatoes (or 1 batata, peeled and diced) or 1/2 lb butternut squash, peeled and diced (or 1 batata, peeled and diced)
• 3 new potatoes, quartered or 1/2 cup yucca root, diced or 1/2 cup yautia, peeled and diced
• 1 chayote, peeled cored and diced
• 1 ear of corn, sliced crosswise into 6 rounds (so everyone gets one)

Recipe

• 1 heat the oil in a large dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes.
• 2 stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long).
• 3 add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes.
• 4 note: you may find the corn difficult to cut into rounds. what i do is cook it first either by boiling or in the microwave. this softens the cob so it is easier to cut. i add the corn at serving.