| 52 | 53 | 54 | 55 | 56 |
| 1 | 15 | 31 | 46 | 61 |
|
Puerto Rico − Sancocho
2
5
1
1
1
1
1
1
5
1
1
1
1
4
4
2
1
1
1
3
1
2
tablespoons olive oil
garlic cloves, minced
−1/2 pounds top round beef, cubed into 1−1/2−inch pieces
/3 cup chopped yellow onions
/3 cup chopped green pepper
/3 cup chopped celery
teaspoon minced fresh ginger root
chili pepper; seeded and minced
sprigs of cilantro, chopped
/4 teaspoon ground cumin
teaspoon pulverized rock salt
/4 teaspoon ground white pepper
/3 cup burgundy wine
medium tomatoes, cored and chopped
quarts beef stock
green bananas, peeled and slice into 1−inch pieces
yellow plantain, peeled and sliced into 1/2−inch pieces
medium sweet potato (1/2 pound), diced into 1−inch pieces
/2 pound butternut squash, peeled and cubed into 1−inch pieces
medium new potatoes, scrubbed clean and quartered
large chayote, peeled, cored, and diced into 1−inch pieces
ears of white corn, cleaned and sliced into 6 parts each
In a preheated kettle over low−to−medium heat, combine olive oil,
garlic, beef cubes, and onions, stir until beef is brown on all sides
and onions begin to clear. Fold in chopped pepper, celery, ginger root,
chili pepper, cilantro, cumin, salt, white pepper, burgundy wine,
tomatoes, and 1 quart of beef stock. Cook down until stock is reduced
by half.
Stir beef, then fold in all the remaining vegetables and beef stock.
Continue to cook until meat is tender and the vegetables soft.
Puerto Rico − Sancocho
50
Page
Quick Jump
|