Sancoche Recipe | sancocho soup

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Ingredients

½ lb corned beef, cut into 1-inch cubes

1 lb beef, cut into 1-inch cubes

3 tbsp vegetable oil

2 large onions, chopped

2 quarts beef stock

1 tsp chopped fresh thyme

1 cup yellow split peas or substitute black eyed peas

1 cup coconut cream

1 lb sweet potatoes or yams, peeled and cut into 1 inch cubes

2 green plantains, peeled and sliced thick

2 lb potatoes, peeled and cut into 1-inch cubes

1 habanero, left whole

Salt and pepper to taste

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Chef Photos

Trinidad
Serves 4-5

Directions

1. Sauté the corned beef and the other beef cubes in the oil until slightly browned, then add the onions and sauté for 5 minutes, stirring occasionally.

2. Add the beef stock, the herb seasoning, and the split peas, cover, and simmer for 1 hour.

3. Add the remaining ingredients, cover, and simmer until the potatoes are tender, about 30 minutes.

4. Add more water if necessary.

5. Remove the congo pepper, add salt and pepper to taste, and serve hot.

Sancoche

Ingredients

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Directions

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