Venezuelan Sancocho Broth Recipes

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Steps:

• Prepare the vegetable first by dicing, seeding, and pealing.
• clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
• In a large 5 quart pan, start to cook the 4 beef shanks.
• Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
• Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
• Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
• By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
• Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
• TO SERVE: Put the broth in a separate serving dish.
• Fill 1/2 of the individual soup plates with the broth. Cut the meat into large pieces and divide amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
• Some people like their soup in one plate and the veggies in another one.

Steps:

• In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
• In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Add the chicken and simmer for another 20 minutes.
• Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
• In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

Steps:

• Prepare the vegetable first by dicing, seeding, and pealing. Clean and cut the corn cobbs. Take the outer skins off of the potatoes, pumpkin, celeriac, and yucca. Peel and slice the plantains. Wash everything and place all vegetables in a pan full of water.
• In a large 5 quart pan, start to cook the hen. If you are using a younger, more tender chicken, begin cooking process 15 minutes later. Start by cooking the hard vegetables first.
• Add the seasoning: garlic. bell pepper, onion, tomato, cilantro, scallion, and salt.
• Add the hard vegetables: the carrots, corn cobbs, and yucca. Keep the water level well above the veggies.
• Cover, put the heat to max. and boil. Set to low and simmer for 1/2 hour.
• By this time, the vegetables should start to soften or cook; add the rest of the (soft) vegetables, such as the potatoes, and at this stage, add also the rice, pasta, the cabbage, and the egg (if you want to, because some of these ingredientes are optonal) the cleriac, plantains, and the pumpkin, last.
• Cover and simmer for another 20 minutes until all vegetables soften and cook. Don't overcook because some of the vegetables will dissolve and their taste will be lost. Add more water and salt as you go throught the entire process so the pan will not dry and the level is always kept above the vegetables.
• TO SERVE: Put the broth in a separate serving dish.
• Fill 1/2 of the individual soup plates with the broth. Divide the hen amongst the plates. Now add equal assorted vegetable portions to each plate or according to each one's preferneces.
• Some persons like their soup and hen in one plate and the veggies in another one.