Episode 1 of my new series, Soups From Around the World🌎 Let me know what soups you want to see next!! This hearty Colombian Sancocho features bone-in beef, root vegetables like yuca and potatoes, and corn, simmered to perfection.
In a large pot on medium-high heat, brown and season 4 pounds of bone-in short rib and 1.5 pounds of bone-in beef shank. Remove the meat from the pot. Add 1 large chopped yellow onion and 11 cloves of chopped garlic to the pot. Once the onions start to soften, add in 16 cups of water and all of the meat back into the pot. (If you prefer the soup to have more broth, you can add 1 to 2 cups more water while it’s cooking.) Bring this to a boil, then turn the heat down to medium-low and cook covered for about 3 hours, stirring occasionally and skimming off any scum that rises to the top. Then add 4 ears of fresh corn (cut into pieces), 2 lbs of peeled yuca (cut into large chunks), and 2 lbs of peeled Russet potatoes (cut into large chunks). You can also add green or ripe plantains if you’d like! Season with beef Bouillon, chicken bouillon, sazon, and salt and pepper to taste. (If you’re making this with chicken only, skip out on the beef boullion and just use chicken bouillon.) Cover and cook for 1 more hour on medium-low, stirring occasionally. When serving the Sancocho, always top it off with a nice amount of fresh cilantro. Enjoy!
