Sancochado
The word sancochado comes from sancochar: to cook or boil the food. Essentially, this is a hearty soup; however, the stock is served separately to the meat and vegetables. It’s not only traditional, but nutritious and healthy too. You can find here beef, chickpeas, carrots, broad beans, cassava, potatoes, turnip… the sancochado is served in a lot of creole restaurants in Lima and in the andean zone. This recipe is for 8 people.
Ingredients:
- 2 kg (4.4 lb) of beef (breast or hip)
- 1/2 kg of (1 lb) of chickpeas – soaked since the night before
- 4 medium carrots, peeled and cut in halves
- 1 kg (2.2 lb) of broad beans
- 2 leek sticks, cut along in halves
- 4 celery sticks
- 1 turnip, peeled and cut in 2 or 3 pieces
- 8 medium white potatoes, peeled and cut in halves
- 1 medium cabbage, cut in half
- 1 kg (2.2 lb) of cassava (yellow, preferable) peeled and cut in medium pieces
- 1 kg (2.2lb) of sweet potatoes, peeled and cut in halves
- 4 corns in 2 or 3 pieces each one
- 1 teaspoon of sugar
- Salt
Preparation:
Pour a lot of water in a big pot and boil. When it’s boiling, add the pieces of beef and let it boil again. Maybe a little foam can appear in the water; you must remove it with a slotted spoon to eliminate the impurities from the stock. Boil covered for an hour on a medium flame.
Season and add the carrots, broadbeans, turnip, celery and leek. Boil for 5 minutes and add the cabbage, potatoes and cassava. While the vegetables are getting ready, you must remove them and put in another pot.
When the beef is ready, remove it from the pot and put it with the vegetables. Strain the stock and season.
Cook the corns in water and 1 teaspoon of water. When they’re ready, put them with the rest of vegetables.
Separately cook the chickpeas in water without salt and serve in a different dish. Serve the stock, hot. The vegetables and meat must be in another dish; they must be seasoned with yellow chili/pepper sauce, parsley sauce and onion sauce.
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