Sancocho is a traditional dish that brings families together around the table. With its base of bones, vegetables, and tubers, it is a comforting feast that connects us with our roots and provides warmth on cooler days. An authentic celebration of flavors that captures the very essence of Latin American cuisine.
In a pot, place the bones with water and salt, and bring to a boil.
Remove the foam that forms on the surface.
Add onion, parsley, tomato, corn, and cook for 30 minutes.
Then add green plantain and yuca, cooking until tender.
Adjust the seasoning and add oregano. Serve accompanied by chopped onion and parsley.
Sancocho
Ingredients
1 kilogram of Beef bones
4 liters of Water
1 White onion stalk
2 Parsley stalks
1 Ripe tomato
3 Tender corn on the cob, cut into pieces
1 Green plantain, peeled and sliced
1 Small yuca
1 teaspoon of Oregano
Preparation
Step 1 : In a pot, put the bones with water and add salt.
Step 2 : Cover and let it come close to boiling.
Step 3 : Remove the foam that forms on the surface.
Step 4 : Then, add chopped white onion stalks, parsley, and grated tomato without seeds.
Step 5 : Also add the corn and let cook for about 30 minutes.
Step 6 : Next, place the green plantain previously drizzled with lime juice into the pot.
Step 7 : Add the yuca cut into pieces when the corn is nearly cooked, and continue cooking until tender.
Step 8 : Finally, adjust the seasoning and add the oregano.
Step 9 : This delicious dish can be served with a chopped onion and parsley relish.
Preparation (simple version)
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