Sancocho by Señora Rodriquez Ingredients: 1 lb. beef short ribs 6 cups water 1 Tbs. salt or to taste 2 garlic cloves 1 small onion 1 ají dulce or habanero pepper, chopped 1/2 green pepper 1 tomato 2 recao leaves (alternative: cilantro) 1-2 ears of corn (sliced into 4 to 6 parts) 1/2 lb. yautía (taro root) 1/4 lb. batatas (sweet potatoes) 1/4 lb. calabaza (pumpkins or butternut squash) 1/4 lb. potatoes, peeled and cut into 2-inch long pieces 1/4 lb. ñame (yam) 1 green plantain 2 ripe (yellow) plantains 1/4 cup tomato sauce Directions: In a big soup pot, boil the water with 1/2 Tbs. of salt. Add the garlic, onions, ají dulce, green pepper, tomato, and corn slices to the pot along with the recao leaves and the beef. Cooked uncovered and let it boil for about 15 minutes. Then add the remaining ingredients (vegetables, tomato sauce, and 1/2 Tb. salt). Mix well and cook in high until it boils. Cover and simmer in medium high for 45 minutes until the meat is tender and the vegetables are soft. Serve with fresh pan de agua (Puerto Rican French bread).
Posted on: Sun, 06 Oct 2013 11:27:08 +0000
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