Sancocho [Video + Recipe] 7 Carnes, or Beef & Chicken Stew
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
12 or 8 very generous servings (aprox)
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Calories
1240 kcal
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Course
Main Course
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Cuisine
South American, Dominican
Sancocho [Video + Recipe] 7 Carnes, or Beef & Chicken Stew
Description
This Sancocho recipe brings together a variety of meats — flank steak, goat, pork, chicken, ribs, smoked ham bones, and sausage — marinated in citrus, herbs, and garlic, then browned and simmered with corn and a mixture of root vegetables and squash including kabocha, plantains, yam, yautia, and cassava. The diverse proteins and vegetables create a rich, complex stew with layers of meatiness and earthiness from the roots.
The cooking process involves first marinating the meats with lime juice, cilantro, oregano, and garlic, followed by browning to develop flavor. Then water is added, and the stew is simmered to meld the ingredients and cook the vegetables until tender. The plantains contribute starchiness and a subtle sweetness, thickening and enriching the broth as they break down.
Sancocho is a filling meal typically enjoyed as a main dish, often accompanied by rice or bread. It highlights rustic flavors and nourishing ingredients ideal for colder days or when a hearty comfort meal is desired.
For those looking for a simpler version, the recipe notes mention a beef and chicken sancocho variant that reduces the variety of meats used.
Ingredients
- 1 pound flank steak chuck, or round [0.45 kg] cut into small pieces
- 1 pound goat meat [0.45 kg] cut into small pieces
- 1 pound pork belly, or chump end [0.45 kg] cut into small pieces, for stews
- lime juice juice of 2 limes
- 1 teaspoons cilantro or parsley, minced
- ½ teaspoons oregano powdered, dry, ground
- 1½ teaspoons garlic crushed
- 1½ teaspoons salt
- 4 tablespoon vegetable oil
- 1 pound chicken [0.45 kg] cut into small pieces
- 1 pound pork ribs [0.45 kg] cut into small pieces
- 1 pound smoked ham bones [0.45 kg] cut into small pieces
- 1 pound pork sausage longaniza [0.45 kg] cut into small pieces
- 2 corn cob cut into ½-inch slices, optional
- ½ pound kabocha squash auyama) cut into 1-inch pieces [0.23 kg, aka auyama
- 3 plantain peeled, 2 cut into 1-inch pieces, one left whole, green, unripe
- ½ pound yam cut into 1-inch pieces [0.23 kg, also called ñame
- ½ pound yautia cut into 1-inch pieces [0.23 kg, aka malanga
- ½ pound cassava cut into 1-inch pieces [0.23 kg, aka yuca
Instructions
1. Seasoning the meat
- Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.
2. Cooking the meat
- In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes.
3. Adding water
- Lower heat to medium and pour ½ gallon [2.5 lt] of water. Simmer until it breaks the boil.
4. Adding the vegetables
- Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot.
5. Cooking the vegetables
- Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste.
6. Serving
- Remove from the heat and serve (see suggestions above the recipe)
Notes
- Marinate the meats for at least 30 minutes or preferably an hour for deeper flavor.
- Brown the seasoned meats carefully to develop flavor without burning the oil.
- Add root vegetables and squash once the broth simmers, then cook covered over low heat until tender.
- Plantains are partially grated into the stew to help thicken the broth.
- A simplified version uses only beef and chicken if fewer meats are preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12or 8 very generous servings (aprox)
Amount Per Serving
Calories 1240 kcal
% Daily Value*
| Calories | 1240kcal | 62% |
| Carbohydrates | 60g | 20% |
| Protein | 68g | 136% |
| Fat | 80g | 123% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 273mg | 91% |
| Sodium | 1096mg | 46% |
| Potassium | 1871mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 3940IU | 79% |
| Vitamin C | 42.6mg | 47% |
| Calcium | 100mg | 10% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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