SANCOCHO - LATIN-CARIBBEAN STEW
If you wish to feel the sunny days of summer follow you into cooler times, Sancocho is an aromatic dish to add to your seasonal menu. Its humble origins are found across the Caribbean and Latin America. Our Puerto Rican version is made with beef, although chicken or pork are great options, too. Cilantro is the principal herb. As always you can substitute Cilantro olive oil for the fresh herb, or drizzle as a finishing oil. Yuca and plantains are a constant. If you are unable to find them, you can use another root veggie for yuca and green bananas for plantains.
INGREDIENTS:1 medium yellow onion, diced
DIRECTIONS:Heat Dutch oven on medium-low. Add olive oils. When shimmering add beef and onions. Cook until beef is browned on all sides and onions start to caramelize. Add peppers, cilantro, salt, pepper and cook for 2 minutes. Add tomato sauce and 1 cup stock. Cook until stock is reduced by half about 20 minutes, stirring occasionally. Add all remaining vegetables and remaining stock. Bring to a boil, then reduce heat to simmer and cover for 30 minutes. Uncover and continue simmering for 20 to 30 minutes until stock is reduced by a quarter and meat and vegetables are tender. Serve with rice or crusty bread. Have Garlic and Cilantro drizzles on hand for final finish. Garnish with Cilantro leaves.
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