Sancocho Paisa (Paisa Meat and Vegetable Stew)
Preparation time
20 minutes
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
cup(s) water
500
gr fatty beef cut in pieces
500
gr pork meat (or rib) chopped in pieces
250
gr yuca, peeled and chopped
2
piece(s) green plantains, peeled and broken by hand
2
piece(s) guineo plantains, peeled and halved
1
piece(s) ripe plantain, cooked separately with skin and broken
500
gr potatoes, peeled and chopped
125
gr arracacha, peeled and chopped
2
piece(s) carrots, grated
4
piece(s) cabbage, chopped
2
piece(s) corn ears, peeled and cut in pieces
4
piece(s) scallion stalks
1
piece(s) bouquet of parsley and cilantro
2
tbsp oil
2
tbsp cilantro, finely chopped
pinch salt, pepper, achiote and cumin to taste
Directions
- Cook the meats in the water, with the oil, scallion, bouquet, cumin, pepper and achiote, for about 45 minutes (they should be tender).
- Add the green plantains and corn, let boil about 15 minutes and add the carrot, arracacha, potatoes, guineos, cabbage and salt, cook for another 10 minutes, add the yuca and cook for 15 more minutes.
- Remove the scallion and bouquet.
- Make sure all ingredients are tender.
- To serve, pour the broth in a soup tureen and all the solids on a platter with the ripe plantain, sprinkle with cilantro and accompany with white rice, ají pique and ripe banana.