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EASY Sancocho - A Beautiful Mess
Easy homemade sancocho soup made with beef, broth, starchy vegetables like platano, potatoes and corn. Flavorful and filling!
Rezept
Zubereitungszeit ca. 100 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 90 Minuten
Zutaten:
- 2 pounds chuck roast
- 1 tablespoon oil
- 8 cups beef broth
- 1 cup sofrito cooking base
- 1 teaspoon sazon seasoning
- 1 teaspoon adobo spice blend
- 2 bay leaves
- 1 platano
- 10 fingerling potatoes
- 4 ears corn
- ½ teaspoon oregano
- 2 tablespoons cilantro
Arbeitsschritte:
- Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper.
- In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.
- Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.
- Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.
- Remove the bay leaves from the soup. Add the vegetables and oregano.
- Cook covered for another 30-45 minutes, until the vegetables are tender.
- Sprinkle the chopped cilantro over the top and stir into the soup before serving.
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