Wednesday, June 6, 2012
RECIPE FOR SANCOCHOS - PUERTO RICAN BEEF STEW
Olive oil for sauteeing
5 cloves of garlic
1 1/2 lbs top round beef, cubed
1/3 c chopped yellow onions
1/3 c. chopped green pepper
1/3 c. chopped celery
1 red bell pepper
5 sprigs cilantro, chopped
4 medium tomatoes, cored and cubed
4 quarts beef stock
2 green saba bananas, peeled and cut into 1 in slices
1 yellow plaintain (I didn't add this but it doesn't mean you can't)
1 medium sweet potato cubed
1/2 lb butternut squash, cubed
3 medium new potato (red) cubed
1 large chayote squash peeled, cored and diced into 1 in. pieces
2 ears of white corn cut in 4 parts each
In a preheated kettle, low to medium heat, sautee garlic, onions and beef. Brown beef an all sides. When onion is caramelized, add peppers, celery, cilantro, salt, black pepper, and tomatoes. Stir to mix and then add one quart beef stock. Cook down until stock is reduced in half.
Stir beef, add remaining veggies, bananas and remaining beef stock. Continue to cook until meat is tender and veggies are soft.
Being Filipina, I added 2 tablespoons of soy sauce and 2 bay leaves in the first mix. :)
Enjoy! You can either serve with rice or toasted french bread. Hmmmm!