Venezuelan Sancocho

Ingredients

• Salt
• Black pepper
• Stock cubes 8 cup
• Fresh coriander
• Bell pepper 0.5 cup
• Butternut squash 0.5 lb
• Garlic 4 clove
• Leeks 1
• Onion 2 small
• Spring onions 0.5 cup
• Stewing beef 2 lb
• Frozen sweetcorn 2
• Cassava 0.5 lb
• Taro 0.5 lb
• Yam 0.5 lb

Method

1. Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot.
2. Cook for 45-60 minutes until the meat is fork-tender.
3. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
4. When the meat is tender, remove the big pieces of vegetables and bones.
5. Discard.
6. Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften.
7. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
8. Add yautia, white yam, and butternut squash.
9. Mix to combine.
10. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender.
11. NOTE: Do not cook too much, or they will fall apart.
12. Taste and add salt to your taste, if necessary.
13. Add cilantro and the remaining 2 minced garlic cloves.
14. Mix and let simmer for 2 more minutes.
15. Serve hot in large soup bowls, dividing the meat and vegetables evenly.
16. Add a squish of lime juice and/or hot sauce, if desired.
17. Serve along with arepas and or casabe (cassava bread).