Parboiled / Sancochado

CitizenFood Mon, 02/09/2009 - 21:45

Serves 8

4 pounds beef (brisket, flank steak or rump) cut into large pieces
1 pound chickpeas, cooked
4 corn, sliced into large pieces, boiled and cooked
4 sweet potatoes, boiled, peeled and cut into quarters.
2 pounds lima beans
Salt to taste
6 carrots, peeled and cut in half
3 medium turnips, peeled and quartered
2 pounds of yucca root, peeled and quartered
8 potatoes, peeled and cut in half
1 small cabbage, cut into chunks
2 leeks, cut in half lengthwise
4 celery stalks, cut into large pieces
Salt and pepper

Add and boil plenty of water in large stock pot. When it reaches a soft boil, add the beef, cover the pot and allow it to boil for one hour in a medium heat. Season.

Add carrots, lima beans, leeks, celery and turnips. Allow it to boil for 5 minutes then add the cabbage, potatoes and Yucca. As vegetables cook begin to take them out of the pot and set aside in a large platter. Once the meat is cooked place it with the rest of the vegetables in the same platter. Check and correct broth seasoning.

Place and serve cooked corn and cooked sweet potatoes in the same platter with the rest of the vegetables and meat.

Serve cooked chickpeas on the side and the hot broth alone.

Accompany with Creole Sauce, Parsley Sauce and Hot Sauce Cream.

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