Dominican Sancocho Recipe

Posted by On January 31, 2016 0 Comment
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Dominican Sancocho Recipe

Dominican Sancocho

Dominican Sancocho called ‘El Sancocho de Siete Carnes’ or stew of seven meats is certainly the most treasured Dominican culinary delight. Reserved for special occasions, its preparation is time-consuming as it contains many ingredients, however, it is well worth the effort.

Traditionally beef was the only meat in Dominican Sancocho. The seven meat version is the more extravagant option for big celebrations. This is a great comfort food and an example of the thin line between soups and stews in some cultures.

Serves 8

Prep Time 1 hr     

Cook Time 1 hr           

Total Time 2 hr

INGREDIENTS

  • 1 lb stew beef (flank, chuck or round)
  • 1 lb goat meat
  • 1 lb pork sausage (longaniza)
  • 1 lb pork for stewing (belly or chump end)
  • 1 lb chicken
  • 1 lb pork ribs
  • 1 lb bones from a smoked ham
  • Juice of two limes
  • 1 tsp chopped cilantro or parsley
  • ½ tsp powdered oregano
  • 1 tbsp mashed garlic
  • 1½ tsp salt
  • 4 tbsp canola oil
  • 2.5 quarts water
  • ½ lb white yam cut into 1″ pieces
  • ½ lb calabaza squash cut into 1″ pieces
  • ½ lb malanga (coco) cut into 1″ pieces
  • 3 unripe plantains, 2 cut into 1″ pieces
  • ½ lb cassava cut into 1″ pieces
  • 2 corn cobs cut into ½” slices (optional)

INSTRUCTIONS

  1. Cut all the meat into bite-size pieces.
  2. Rinse all the meat except for the pork sausage with lime juice.
  3. Place all the meat except for the pork sausage into bowls and season with coriander, oregano, garlic, and 1/2 tsp. of salt ensuring all pieces are coated with the spices.
  4. Cover and refrigerate for at least half an hour to marinate.
  5. Heat oil over medium heat in a large pot and add the beef, stirring until browned.
  6. Cover and and simmer for 10 minutes.
  7. Add a few tablespoons of water if it looks dry to prevent burning.
  8. Add the pork and simmer for 15 minutes adjusting water if necessary.
  9. Add the rest of the meat to the pot except for the chicken and simmer for 15 minutes, keep adding water as needed.
  10. Add the chicken and simmer for 5 minutes.
  11. Add 2 quarts of water to the pot and bring to a boil.
  12. Add the yam, calabaza, malanga and the two cut plantains.
  13. Simmer covered for 15 minutes.
  14. Grate the remaining plantain to make it into a pulp and add to the pot.
  15. Add all remaining ingredients except for the salt.
  16. Simmer until all ingredients are cooked through, adding water as it evaporates and stirring frequently.
  17. Season with salt to taste.
  18. Serve hot with white rice, slices of avocado, and finish with hot sauce.

NOTES

  • The meats cook for different lengths of time for maximum tenderness and flavor. Please pay attention to the order in which meat is added.
Adapted from Aunt Clara’s Kitchen

 

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