VenezuelaMain course
Venezuelan Sancocho
Venezuelan Sancocho is a hearty beef soup, packed with root vegetables, corn, and aromatic herbs. The beef shank simmers until fork-tender with a few aromatics, which are then removed before adding the vegetables in stages. This staggered approach ensures each vegetable cooks through without turning to mush. Serve it hot with a squeeze of lime, and if you like, a dash of hot sauce, often alongside arepas or casabe.
35 minServes 4
Method
6 steps · 35 min total
- 01
Cook the Beef Shank
Combine the hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leek leaves, and beef stock in a large stockpot. Bring it to a simmer and cook for 45 to 60 minutes, or until the meat is completely fork-tender. If it needs a little more time, that's fine; just keep it simmering until it yields easily. - 02
Remove Aromatics
Once the meat is tender, carefully remove and discard the large pieces of cooked vegetables and bones from the pot.
