Peruvian Sancochado

Peruvian sancochado is a substantial meal of beef and vegetables simmered in broth and historically related to puchero. In Lima, the clear broth is often served first, with the meat, tubers, corn, and vegetables arranged separately and accompanied by ají sauces.

Peruvian Sancochado

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• Author: Recetas123
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 8 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

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Description

Peruvian beef broth served with cassava, potatoes, sweet potatoes, corn, cabbage, and other vegetables.

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Ingredients

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Nutrition

• Calories: 720

Ingredients

• 1.5 kg bone-in beef brisket (3.3 lb)
• 3 liters water (12 cups)
• 500 g peeled cassava (about 2 medium roots)
• 600 g white potatoes (6 medium)
• 500 g sweet potatoes (2 large)
• 400 g corn on the cob (2 ears)
• 300 g carrots (3 medium)
• 500 g cabbage (1/2 head)
• 300 g cooked chickpeas (2 cups)
• 300 g winter squash (2 cups)
• 100 g celery (2 stalks)
• 100 g leek (1 medium)
• Salt to taste

Preparation

1. Place the beef and cold water in a large pot. Bring to a boil, skim off the foam, and add the celery and leek. Simmer over low heat for 90 minutes.
2. Add the corn, carrots, cassava, and sweet potatoes and cook for 20 minutes. Add the white potatoes, squash, and cooked chickpeas.
3. Add the cabbage in large pieces and cook for another 20 to 25 minutes, until the meat and vegetables are tender but still hold their shape.
4. Strain part of the broth and serve it in bowls. Arrange the beef and vegetables on a separate platter with salsa criolla and ají sauce.

Preparation Tips

• Skim the first foam carefully to keep the broth clear.
• Add each vegetable according to its cooking time so it retains its shape.

How to Serve

Serve the broth in bowls and present the beef and vegetables separately with salsa criolla and ají sauce.