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Venezuelan Sancocho

Venezuelan · Dinner · Medium

Venezuelan Sancocho

Total
3 hr 30 min
Prep
30 min
Serves
6
Calories
430
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Beef shank, corn and chunky roots simmer into a generous soup, with sweet squash and cilantro brightening the rich broth.

Bone-in shank gives Venezuelan sancocho its deep broth while a mix of roots adds different textures. The beef cooks first until tender, then the vegetables join in stages so the squash does not dissolve before the firmer roots soften.

Use peeled frozen yuca for convenience and cook it separately before adding. Cut the remaining roots evenly so each bowl has tender, intact pieces.

HeartySavoryComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Put beef shank, halved onion, green bell pepper, 3 garlic cloves, leek green top and beef stock in a large pot. Bring to a simmer, skim and cover. Cook over low heat for until the beef is fork-tender and well above 145°F.

  2. Meanwhile, boil frozen yuca in a separate pot of water for until tender throughout, following any longer package directions. Drain and discard the water. Remove any fibrous central cores and cut into chunks.

  3. Remove the large aromatic vegetables and beef bones from the soup. Cut the meat into bite-size pieces and return it with diced onion, remaining garlic minced, leek white part, sweet peppers, scallions, corn ears, yautia, white yam, salt and black pepper. Simmer for .

  4. Add butternut squash and simmer for until all the roots are tender. Stir in cooked yuca and cilantro and simmer for until hot. Rest off the heat for before serving.

Forkue tips

  • If the broth reduces below the meat during the long simmer, top up with hot water to keep it submerged.

Storing and reheating

Store the beef and root vegetables in their broth in the fridge for 3 days. Reheat slowly with extra broth as needed, stirring gently to avoid breaking the tender roots.

Kitchen gear

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Nutrition per serving, estimated

430Calories
31gProtein
49gCarbs
12gFat

Venezuelan Sancocho: FAQ

What replaces yautia?

Use peeled potatoes if yautia is unavailable. They give a different flavor but cook well in the same soup.

Can I use boneless beef?

Yes. Beef chuck works, though the broth will have less body from bones. Simmer until it is fork-tender before adding the roots.

How do I store and reheat Venezuelan Sancocho?

Store the beef and root vegetables in their broth in the fridge for 3 days. Reheat slowly with extra broth as needed, stirring gently to avoid breaking the tender roots.

How long does Venezuelan Sancocho take?

About 3 hr 30 min in total: 30 min prep and 3 hr cooking.

What do I need to make Venezuelan Sancocho?

The key ingredients are beef shank, onions, green bell pepper, garlic, leek and beef stock, plus pantry basics.

Any tips for Venezuelan Sancocho?

If the broth reduces below the meat during the long simmer, top up with hot water to keep it submerged.

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