Beef Sancocho Recipe

Brown the meat (optional)

Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of oil. Pat beef short ribs and shank dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear the ribs on all sides until brown, about 3–4 minutes per side. Remove and set aside.

Place seared ribs (and any raw shank) into the pot. Add 6 cups water and 4 cups beef broth (or 10 cups water total if not using broth). Bring to a gentle boil, skimming foam and impurities from the surface with a spoon. Reduce heat to low, partially cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until meat begins to be tender and releases flavor into the broth.

About 10 minutes into simmering, add 1 teaspoon salt and 1/2 teaspoon black pepper more (adjust later). Continue to simmer and check occasionally, skimming as needed.

While the meat simmers, prepare the sofrito. In a small skillet, heat 2 tablespoons oil over medium heat. Add diced onion, diced green bell pepper and a pinch of salt. Sauté until soft and translucent, about 5–7 minutes.

Add minced garlic and sauté 1 minute until fragrant. Stir in ground cumin and paprika and cook 30 seconds to bloom the spices. Remove from heat and stir in chopped cilantro (reserve 2 tablespoons cilantro for garnish).

If you prefer a smoother base, pulse the sautéed mixture in a blender or food processor with 2 tablespoons of the hot meat broth to make a loose paste (optional). Add this sofrito to the simmering pot after the first hour of simmering so flavors meld with the beef.

After the meat has simmered about 1 hour and is beginning to become tender, add the tougher root vegetables first: yuca and taro (and small taro/malanga if using). Submerge them in the broth. Increase heat slightly to return to a gentle simmer and cook 20–25 minutes, until they are beginning to soften but not falling apart.

Add the pumpkin (or squash) pieces and potato (if using). Simmer another 12–15 minutes until pumpkin is tender but still holds shape and taro/yuca are fully cooked. Taste broth and adjust salt and pepper: add remaining salt up to total 2 teaspoons if needed and black pepper to taste.

Add the corn pieces and plantain (if using) to the pot in the last 10–12 minutes of cooking so the corn cooks through but retains some texture. Continue to simmer until corn is tender when pierced with a knife.

Check meat for doneness: ribs should be fork-tender. If meat needs more time, remove vegetables that are done to avoid overcooking and continue simmering meat until tender, then return vegetables to warm briefly.

Once everything is tender and flavors are balanced, remove from heat. Ladle the sancocho into bowls, making sure each serving gets a piece of meat, a corn segment, and a mix of roots and pumpkin.

Garnish with reserved cilantro leaves and serve with lime or lemon wedges for squeezing over each bowl. Offer white rice or avocado on the side if desired.