Venezuelan Sancocho

What you need

Ingredients

Measured for 10 servings.

• 908 gHind Shank
• 240 gOnion
• 1 gPepper
• 20 gGarlic
• 20 gGarlic
• 1 pcs (approx. 100 g)Leek
• 1920 mlBeef Stock
• 60 gSweet Red Peppers
• 90 gScallions
• 2 pcs (approx. 200 g)Sweetcorn
• 227 gPotatoes
• 227 gYautia

Make it

Method

1. 01

   Weigh and prepare all ingredients for Venezuelan Sancocho: 908 g Hind Shank, 240 g Onion, 1 g Pepper, 20 g Garlic, 20 g Garlic, 1 pcs (approx. 100 g) Leek, 1920 ml Beef Stock, 60 g Sweet Red Peppers, 90 g Scallions, 2 pcs (approx. 200 g) Sweetcorn, 227 g Potatoes, 227 g Yautia. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Hind Shank in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 80 minutes. The ingredients should be tender but not falling apart.

4. 04

   Divide Venezuelan Sancocho into 10 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.