Puerto Rican Sancocho
A hearty, soul-warming Caribbean beef and root vegetable stew simmered low and slow with tropical starches and a rich sofrito base.
Ingredients
Beef Marinade
- 3 pounds chuck roast cut into bite-sized chunks
- 1/4 cup sofrito homemade or store-bought
- 1 packet Sazon culantro y achiote
- 3 tsp dried oregano
- 1/4 tsp black pepper
- 1 Tbsp adobo
- 2 Tbsp white vinegar
- 2 Tbsp olive oil
For the Sancocho
- 4–5 Tbsp olive oil divided
- 1 medium onion diced
- 4–5 cloves garlic chopped
- 5 Tbsp sofrito
- 1 cup tomato sauce
- 1.5 tsp oregano
- 1/4 tsp adobo
- 6 cups beef broth
- 2–3 carrots cut into big chunks
- 3–4 small potatoes cut into big chunks
- 1/4 butternut squash peeled and cut into big chunks
- 3 ears corn cut into big chunks
- 1 large green plantain peeled and cut into big chunks
- 1 small yucca peeled and cut into big chunks
Instructions
- Marinate the Beef: Combine chuck roast, 1/4 cup sofrito, sazon, 3 tsp oregano, black pepper, 1 Tbsp adobo, vinegar, and 2 Tbsp olive oil in a bowl. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Sear the Beef: Heat olive oil in a large heavy pot or Dutch oven. Sear beef in small batches until deeply browned on all sides. Remove meat and set aside.
- Build the Flavor Base: Sauté diced onion in the same pot until soft. Add garlic and 5 Tbsp sofrito; cook for 2 minutes. Stir in tomato sauce, 1.5 tsp oregano, and 1/4 tsp adobo. Return beef (and any juices) to the pot.
- Simmer: Add beef broth and bring to a rolling boil. Reduce heat to a low simmer, cover, and cook for 15 minutes.
- Add Vegetables: Add carrot chunks and simmer covered for 1 hour. Then, add potatoes, squash, corn, plantain, and yucca. Simmer for another 45-60 minutes until all vegetables are fork-tender.
Notes
To peel a green plantain, score the skin lengthwise with a knife and pry it off. Keep pieces in water to prevent browning. For a thicker broth, mash a few cooked potato or squash pieces and stir them back in. Serve over white rice with avocado and lime.