Homemade Colombian Sancocho
Soup
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This Colombian sancocho is a comforting and flavorful dish, perfect for cold days or family celebrations. The combination of beef, pork and chicken, along with a variety of vegetables such as cassava, plantain and corn on the cob, creates a hearty and nutritious soup. I have been preparing it for years and it is always a success. The key is to cook the meats slowly so that they release all their flavor into the broth. It is ideal to share and enjoy the rich Colombian gastronomy. Go ahead and prepare it, you will love it!
Ingredients (18 ingredients)
-
750 g Beef rib
-
500 g Pork tail
-
500 g Chicken
-
0.5 piece Cabbage
-
2 piece Leek
-
2 piece Sweet corn on the cob
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2 piece Plantain
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4 piece Potato
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1 piece Cassava
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2 piece Carrot
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1 piece Sweet potato
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1 piece Spring onion
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1 clove Garlic clove
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1 bunch Fresh coriander
-
1 bunch Parsley
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1 tsp Ground cumin
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1 tsp Ground black pepper
-
1 pinch Salt
Preparation (6 steps)
Cook the beef rib
Place 750 g of beef rib in the Thermomix bowl. Add water to cover the meat and a pinch of salt. Cook for 30 minutes/100°C/Reverse rotation/spoon speed. Reserve the rib and broth separately.
Chop garlic, coriander and parsley
Insert 1 clove of garlic in the Thermomix bowl and chop for 3 seconds/speed 7. Remove and reserve. Finely chop the fresh coriander and parsley by hand. Reserve.
Cook pork tail and chicken
Pour the reserved rib cooking broth into the Thermomix bowl. Add 500 g of pork tail cut into pieces and 500 g of chicken (with carcass). Cook for 15 minutes/100°C/speed 1. Remove the foam that forms with a skimmer.
Add the vegetables
Add to the Thermomix bowl 0.5 cabbage cut into pieces, 2 leeks cut into pieces, 2 sweet corn on the cob cut into pieces, 2 plantains cut into pieces, 4 potatoes cut into pieces, 1 cassava cut into pieces, 2 carrots cut into pieces, 1 sweet potato cut into pieces and 1 spring onion cut into pieces. Cover with water until the vegetables are covered. Add salt and ground black pepper to taste. Cook for 30 minutes/100°C/Reverse rotation/spoon speed.
Add herbs and cook
Add the chopped garlic, chopped fresh coriander and chopped parsley to the Thermomix bowl. Cook for 30 minutes/90°C/Reverse rotation/spoon speed.
Shred the chicken and add to the sancocho
Remove the chicken from the Thermomix bowl, shred it and add it back along with the reserved beef rib. Cook for 5 minutes/90°C/Reverse rotation/spoon speed.
Finished cooking? Great! 🎉
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Created by
Laura Morales
3
Rezepte
0
Kochbücher
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