Sancocho de Costilla de Res (Beef Short Rib Sancocho)

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Sancocho de Costilla de Res (Beef Short Rib Sancocho)
Yields: servings
Difficulty:

Ingredients

  • pounds beef short ribs
  • 10-12 cups water
  • 4 cubes Colombian aliños (about ½ cup) (seasoning cubes)
  • salt to taste
  • pepper to taste
  • 1/4 teaspoon ground cumin
  • 2 ears of corn cut in half
  • 2 green plantains cut in half (or 1 cut into four pieces)
  • 4 medium russet potatoes cut in half or big chunks
  • 4 medium pieces of cassava (yuca)
  • 1/2 cup chopped cilantro
Difficulty:

In Colombia, sancocho is a very special soup, as soon as you say that you're making it, everybody starts getting ready to sit at the table and share it with the rest of the family.

For those of you who don't know what this dish is, sancocho is simply a soup made with root vegetables. It also has green plantains and corn. The star of this soup is the meat, it can either be beef, pork, chicken or hen. You put everything in a pot with lots of water, cook it and serve it with rice and avocado. I have seen that the sancochos made in other Caribbean countries have a lot more ingredients, but the Colombian version is a bit less complicated.

Directions

  1. Add the short ribs, water, aliños, salt and pepper and cumin to a large pot. Cover and bring to a boil at high heat. Once it is boiling, reduce the heat to medium low and cook for about 45 minutes.
  2. Uncover the pot and with the help of a spoon, skim off the fat that is on the surface as much as you can.
  3. Add the corn, green plantain, potatoes and cassava. Add more water to cover all the ingredients if needed. Cover and bring to a boil at high heat again. Once it is boiling, reduce to medium low and cook for another 30-35 minutes.
  4. After it has cooked, add the cilantro and taste for seasoning. Add more salt and pepper if desired.
  5. Serve immediately with white rice, avocado, Colombian hot sauce, Colombia green hot sauce, or hogao. The recipes for the sauces and hogao can be found right here on Hispanic Kitchen.

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