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Sancocho: The Taste of Brazilian Tradition

Name: Sancocho: The Taste of Brazilian Tradition
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g of beef (chuck or brisket), cut into cubes; 200g of chicken meat, cut into pieces; 1 large onion, chopped; 4 garlic cloves, minced; 2 carrots, cut into slices; 2 sweet potatoes, cut into cubes; 1/2 cabbage, cut into strips; 5 liters of water; Salt and pepper to taste; Coentro e cebolinha a gosto

Por

Master Receita Solta

Sancocho: The Taste of Brazilian Tradition

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories410 kcal

Resumo para quem tem pressa

"This traditional Caribbean and Latin stew brings together beef and chicken slowly cooked with sweet potatoes, carrots, cabbage, and fresh herbs. A dense, nutritious, and aromatic soup served in steaming bowls."

Sancocho: The Taste of Brazilian Tradition

O Que Você Precisa Saber

- The preliminary cooking of the beef softens the stiffer tissues before adding the chicken breast. - The staggered cooking of the vegetables respects the texture of the carrot, sweet potato, and tender cabbage leaves. - The final rest with cilantro and fresh coriander integrates the vegetable starches and meat broths into the stew.

Ingredients

Main Course

500g of beef (chuck or brisket), cut into cubes
200g of chicken meat, cut into pieces
1 large onion, chopped
4 garlic cloves, minced
2 carrots, cut into slices
2 sweet potatoes, cut into cubes
1/2 cabbage, cut into strips
5 liters of water
Salt and pepper to taste
Coentro e cebolinha a gosto

Instructions

Main Course

In a large pot, add the beef and cover with water. Cook for 30 minutes.

Add the chopped onion and garlic, cook for another 10 minutes.

Add the chicken and more water if needed. Let it cook for 20 minutes.

Add the carrots and sweet potatoes, mixing well.

Cook for another 30 minutes or until the vegetables are tender.

Add the cabbage and let it cook for another 10 minutes.

Season with salt, pepper, cilantro, and scallions to taste.

Turn off the heat and let rest for a few minutes before serving.

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Chef Tips

- Keep the large pot covered over low heat so that the broth thickens slowly without evaporating all the liquid. - Cut the sweet potato into large cubes so they don't fall apart in the half-hour cooking with the vegetables. - Discard any excess fat floating on the surface with a ladle during the initial boiling.

Variations

- Three-phase sancocho: add 200 grams of pork loin or ribs along with the beef at the beginning of cooking. - With corn on the cob: add thick slices of fresh corn on the cob to cook along with the sweet potato. - Toque picante: add slices of fresh pimenta-de-cheiro and ground cumin to the onion and garlic sauté.

Substitutions

- The beef chuck can be replaced by beef shank, boneless beef ribs, or ossobuco in pieces. - Sweet potato can be replaced with cassava chunks, peeled yam, or green plantain. - White cabbage can be replaced by torn collard greens or spinach leaves added at the end.

How to Store

Store the stew in an airtight container in the refrigerator for up to 4 days. The tubers and broth gain more body and depth the next day; reheat in a pan over medium heat until it comes to a full boil.

Can You Freeze It?

You can freeze only the meats with the broth for up to 3 months in airtight containers. Avoid freezing the cooked sweet potato in the broth, as it thaws with a watery and crumbly texture; cook fresh vegetables when reheating the broth.

What to Serve With

Serve accompanied by loose white long-grain rice, fresh slices of ripe avocado, and vinaigrette sauce with pepper. To drink, pair with chilled natural soursop juice or a light craft Pilsner beer.