June 24, 2021 3 min read

When the weather starts to get cold, the wind blows and your blanket is calling your name, there’s nothing more satisfying in the world than a warm and hearty meal. For decades Peruvian food has been all about making people feel better while it nurtures the body, and certainly the best example of this is Sancochado.

 

This delicious meal is considered a soup, it can be served with all the ingredients in a big bowl mixed together; or some people prefer to serve the ingredients apart and eat them in bits. Keep reading to discover this amazing recipe for Sancochado.

What is Sancochado?

This delicious recipe is said to have its origins in Spanish cuisine; some say Sancochado is nothing but a variation of ‘Cocido’ or ‘Olla podrida’. Although it’s still considered a very popular meal, the original recipe was much heavier. Earlier recipes included as much as 12 different types of meats such as beef, pork, sausages and chicken. Vegetables include cabbage, chickpeas, and roots. Sancochado was even served with rice, making it a dish that people’s stomachs nowadays wouldn’t bare. 

 

Sancochado has a preparation time of 30 minutes and a cook time of approximately 3 hours, this recipe serves roughly 6 portions, depending on how you serve them. 

Ingredients for Peruvian Sancochado

  • 2 pounds (1 kg) of beef chuck roast, boneless or rolled beef brisket
  • 5 sticks of celery or celery ribs, cut in three equal parts
  • 2 medium onions cut in halves
  • 3 heirloom carrots (750 g) cut in three equal parts
  • 3 cobs of corn
  • 2 large sweet potatoes cut in thick slices
  • 4 large regular potatoes, peeled and cut in halves
  • 1 pound of yucca (450 g), peeled and cut in thick slices
  • 1 medium savoy cabbage, cut in six equal parts (lengthwise)
  • Creole sauce
  • Huancaína sauce
  • 1 sprig of fresh peppermint
  • 1 tablespoon of dried oregano
  • Salt to taste
  • Pepper to taste

 

Preparation

  • Take the beef, place it on a pan and put cold water in it.
  • Take the leaves of the celery and put them aside and chop the celery sticks into 3 equal parts.
  • Peel the onions and cut them into 1 inch slices.
  • Peel the carrots and slice them at an angle into 3 equal parts.
  • Take the corn and cut it into chunks of roughly the same size.
  • Peel the potatoes and cut them in halves.
  • Peel the sweet potatoes and cut them into thick slices.
  • Peel the yucca and but it in thick slices.
  • Cut the cabbage into six equal parts or wedges.
  • Add the celery and onion pieces to the pan with the beef and season with salt, pepper, oregano and peppermint. Bring the mixture to a boil over high heat fire.
  • Once the pan has boiled, bring down the heat, cover with a lid and let the mix simmer for 2 and a half hours.
  • After an hour of bringing down the heat, add the carrot pieces and the corn to the pan and let them cook for 15 minutes. Once they’re done take them out of the pan and set them aside.
  • For the last 30 minutes of cooking, add sweet potatoes, let them cook for a while and once they’re done take them out.
  • When the meat is fork tender add the potatoes, the yucca and the cabbage. Let cook for 20 more minutes, checking the taste and seasoning as you please.
  • Once the meat is done, take it out of the pan and place it on a cutting board. Sprinkle it with more oregano and leave it to rest for 5 minutes.
  • Take out the vegetables and divide them equally on your serving plates.
  • Slice the beef and add it to the plates, placing the celery leaves on top as decoration.
  • Remember to store the broth and serve it on a soup bowl on another time.

 

This hearty dish is great when you place creole sauce or huancaína sauce aside to dip the ingredients on it. You can make huancaína sauce with different ají pastes like these. Sancochado is the perfect meal to share with your friends or family on a cold day, with its warm, tasty ingredients it will fill your heart AND your belly