Originally from the Spanish Canary Islands, the Sancocho is a Latin American dish native to countries such as Ecuador, Colombia and the Dominican Republic. It’s full of explosive flavour and is made with many Latin American ingredients, including plantain, yucca and yautia.
Traditionally, this dish is prepared with beef only. However, today we’re going to be showing you how to make the Sancocho de Siete Carnes, otherwise known as the seven-meat stew.
This Dominican version of the dish is much more flavourful and jam-packed with a lot more protein and nutritional value. But with that being said, you can skip the other meats if you want.
- 1 lb beef for stews flank, chuck, or round [0.45 kg]
- 1 lb goat meat [0.45 kg]
- 1 lb pork sausage longaniza [0.45 kg]
- 1 lb pork for stews belly, or chump end [0.45 kg]
- 1 lb chicken [0.45 kg]
- 1 lb pork ribs [0.45 kg]
- 1 lb bones from a smoked ham [0.45 kg]
- Juice of two limes
- 1 tsp cilantro or parsley chopped
- 1/2 tsp oregano powdered
- 1 tsp garlic mashed
- 1 1/2 tsp salt
- 4 tbsp oil corn, peanut, or canola
- 5-quart water [2.5 lt]
- 1/2 lb yam ñame cut into 1-inch pieces [0.23 kg]
- 1/2 lb West Indies pumpkin auyama cut into 1-inch pieces [0.23 kg]
- 1/2 lb taro yautia cut into 1-inch pieces [0.23 kg]
- 3 unripe plantains 2 cut into 1-inch pieces
- 1/2 lb cassava cut into 1-inch pieces [0.23 kg]
- 2 corn cobs cut into 1/2-inch slices, optional
- Cut all the meat into small pieces and coat all the meat (except for the pork sausages) in lime juice.
- Place the beef in a large bowl and add in the cilantro, oregano, garlic, and half a teaspoon of salt. Rub the meat thoroughly in the spices and leave to marinate for at least half an hour.
- In a large pot, heat the oil over medium heat. Toss in the beef and stir. Cover the pot with a lid and let it simmer for 10 minutes. Tip: make sure to add in a few tablespoons of water if the meat looks like it’s going to burn.
- Toss in the pork and let it simmer for 15 minutes.
- Add in the other meats (except for the chicken) and allow it to simmer for another 15 minutes.
- Add in the remaining chicken and allow it to simmer for another 5 minutes.
- Pour 2-quarts of water into the pot and bring it to a boil. Once boiling, add the ñame, auyama, yautía and the two plantains. Cover the pot with the lid and allow it to simmer for a final 15 minutes.
- Grate the remaining plantain to make it into a pulp and add it into the stew. Toss in the remaining ingredients (minus the salt), and add water. Leave it to cook until everything has been cooked. Tip: stir regularly to avoid ingredients sticking to the pot.
- Season with salt to taste. Serve with a hot bowl of rice, enjoy!
If you find this Sancocho recipe useful, try making other types of beef stews! Check out our recipe on the Vietnamese traditional beef stew served with baguettes, also known as bo kho. This dish is a Southeast Asian take on a classic French beef stew. The bo kho is an extremely versatile dish. You can eat it with rice, baguettes, or even as a noodle soup!
But, if you’re not really in the mood to cook, why not order some pickled herrings from a local restaurant on the foodpanda app instead! The foodpanda app offers a variety of cuisines and delivers straight to your doorstep.