TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
DOMINICAN SANCOCHO
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones.
Provided by Junot Díaz
Categories Soup/Stew Chicken Pork Orange Beef Shank Bacon Corn Squash Winter Plantain Yuca Cilantro Gourmet
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot.
- Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet.
- Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
- Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot.
- Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
- While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
- Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber.
- Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
- Seed and peel calabaza, then cut into 1 1/2-inch pieces.
- Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones.
- Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.
DOMINICAN CARIBBEAN SANCOCHO WITH 3 MEATS
I learned about sancocho in the Dominican Republic, so although there are also Puerto Rican and Colombian sancochos, this is a modified Dominican sancocho. According to the history, the traditonal sancocho came to the Caribbean at the time of colonization from the Canary Islands, and the number 7 of the very fancy and ideal sancocho is the number of the Canary Islands. Some people will insist that a real sancocho has to have 7 kinds of meat,, others have let it down to 5. The minimum is 3, beef, chicken and pork, though adding goat meat is great. A sancocho is considered special and for holidays and company. It does take a lot of time to do, and because of the number of ingredients it is impossible to make just a little bit. I have modified the recipe a bit, using beef broth instead of stew beef, and a small chorizo instead of a lot of pork. Traditionalists raise an eyebrow at this,, but.. then nod a reserved approval. Another must is to use the roots that are native to the area, such as yuca, malanga/ yautia, nyame, and, from among these I have chosen my favorites. Malanga coco has little purple flecks in the flesh; yuca long and carrot shaped with a brown peel; calabaza is a pumpkin like squash; chayote is a light green pear-shaped kind of squash. Usually a green plantain is used, but I like mine to ripen just a bit to having a hint of yellow. A sour liquid is added called naranja agria, or sour orange, and this helps food in the tropics to be keep. Meats are marinated in lemon juice. Since naranja agria is hard to find in my area, then some use alcaparrado, green olives and capers and some of the liquid from the bottle, or a bit of lemon juice can be used. Cilantro is considered an essential, although I don't really like cilantro and prefer something called recao, or cilantro ancho, which is a long leaf. Parsley has a kind of different flavor and so is not considered a good substitute for cilantro. To peel the malanga, yuca and calabaza we need a good knife and it is done by placing the object on a cutting board and then cutting down to the board,, not by holding in the hand and using a paring knife. The list of ingredients is very flexible in quantity, so the quantity that I put down is not meant to be mandatory but to just get an idea. The computer does not recognize malanga coco, or sazon packets, and put pumpkin and not calabaza. I've heard that many native foods from outside North America and Europe have not been entered into the computer. I hope Recipezaar adds them in. I'm having a bit of a problem with estimating the total amount for the nutritional content. I put 1 - 2 gallons because it is that flexible, but the computer put it at 1 gallon. I'm going to try to put 1 1/2 gallons because the computer did not add in a few of the ingredients which are substantial. I'm going to omit the 'salt & pepper' because the bouillion cubes add salt.
Provided by Rainbow - Chef 5368
Categories Meat
Time 2h30m
Yield 1 1/2-2 gallons, 16-24 serving(s)
Number Of Ingredients 18
Steps:
- Wash and Cut up the chicken pieces into large bite size pieces. If you usually sear chicken before putting it in water to cook, then do so. Otherwise just put the chicken in a saucepan of water and bring it to a boil, and then lower the heat and let it simmer for about 1/2 hour while you peel and cut the roots.
- Peel and cut the malanga, yucca, plantain, chayote, and potato into large bite sized pieces. Peel and cut the calabaza or pumpkin type squash into 2 or 3x1" lengths. Cut the corn on the cob into 4 pieces each. Cut and chop garlic and onion. Cut celery into 1/2" slices crosswise. Celery leaves are optional.
- Skim off the stuff from the chicken broth. Then transfer chicken and broth to a large pot. Slice the chorizo crosswise into 1/2" rounds. Add the chorizo and bring to a boil. Lower the heat to medium.
- Add the larger roots and veggies, more water to cover, and then the smaller onion, garlic and celery, and then the seasonings. Bring to a boil and then lower to simmer for about 30 minutes. Taste and adjust seasoning. Continue to simmer until the potatoes test done by putting a fork through.
- Turn the heat off and serve,, one piece of corn cob with each serving.
SANCOCHO
Dominican meat and vegetable stew
Provided by Daisann Mclane
Categories dinner, main course
Time 2h30m
Yield Six to eight servings
Number Of Ingredients 21
Steps:
- Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
- Remove the pork chops with a slotted spoon. Remove the bones and return to the pan. Add the pumpkin and the corn and simmer for 15 minutes. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired. Serve with white rice and avocado.
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