Sancocho (beef Soup) Recipe

Brown the beef

Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat. Pat beef cubes dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. In batches, brown beef on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.

Simmer the broth

Return all browned beef to the pot. Add 10 cups water, bay leaves, and the bouillon cube (if using). Bring to a gentle boil over high heat, skimming any foam that rises to the surface. Reduce heat to low, cover partially, and simmer for 45 minutes to 1 hour, until beef is tender but not falling apart.

Make the sofrito

While the beef simmers, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté until softened, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste, cumin, oregano and chopped cilantro; cook 1–2 minutes to deepen the tomato paste flavor.

Once the beef has simmered 45 minutes and is nearly tender, stir the prepared sofrito into the soup pot. Taste and adjust salt and pepper (use remaining 1 tsp salt and 1/2 tsp black pepper as needed).

Add root vegetables and carrots

Add the yuca and yautía (or potatoes) and carrots to the simmering broth. Increase heat slightly to bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until the root vegetables are starting to become tender.

Add plantain and corn

Add the sliced sweet plantain and corn rounds to the pot. Continue simmering 10–12 minutes more, until plantain is tender but holds shape and corn is cooked through. Total cooking time for all vegetables should be about 25–30 minutes so they remain distinct and not mushy.

If any foam or excess fat collects, skim with a spoon. Remove bay leaves.

If desired, check seasoning and add small amounts of salt or bouillon to reach desired savory balance.

Prepare rice and accompaniments

While the final vegetables finish, reheat or cook white rice so it is ready for serving (about 3 cups cooked per recipe). Slice avocado and cut lime into wedges.

To serve, ladle hot sancocho into deep bowls over or beside a scoop of white rice. Top with avocado slices and sprinkle chopped cilantro. Serve with lime wedges and hot sauce on the side. Each diner can squeeze lime and add hot sauce to taste.