The social network that celebrates Latin food
While doing some shopping in my neck of the woods, I remembered that not too far away there is this wonderful little Venezuelan restaurant called “El Cocotero” located on 18th street between Seventh and Eighth Avenue, in New York City. All of a sudden I thought of their "Sancocho”. This soup is made with short beef ribs, big fat carrots, potatoes, corn and yuca adding lots of cilantro and lime. As I sat there eating my sancocho and arepas I became so nostalgic. I felt as if I was in a movie… every spoonful was a memory of my childhood, my nana who would cook this soup for us, the loss of my Dad. The sadness was overwhelming, but the soup was comforting and cleansing.
Today I am recreating it to share with you.
12 cups of water
about 3 pounds of beef ribs
8 sprigs of cilantro, plus more for garnish
8 sprigs of parsley
4 sprigs of fresh thyme
2 bay leaves
2 medium onion, cut in half
4 garlic cloves
4 celery ribs cut in half
salt and pepper to taste
1 medium-size yuca, peeled, cut as shown (or you can use frozen)
3 large carrots, sliced 1 inch thick
3 ears of corn cut into 2 inch pieces
In a large pot add the beef, onions, garlic, sprigs of cilantro and parsley, bay leaves and water. Cook at medium high heat for about 90 minutes making sure that you skim the surface to remove film. Remove meat and set aside. Drain your stock and return to pot with meat, and all veggies. Cook until vegetables are tender.
Plate with a wedge of tomato, avocado, lime, cilantro and a couple of arepas.
Other recipes by Norma:
Arroz con Gandules y Chorizo
Carne Guisada (Beef Stew)
Carne Mechada (Pot Roast)
Piñón (Puerto Rican Lasagna)
Frijoles Negros (Black Beans)
Surullitos de Maiz and Bacalaitos Fritos
Piña Colada Flan
Barriguitas de Vieja Dough Puffs
Supercharged Coquito - with Bacardi 151
Save this recipe to your HK profile by clicking on the Favorite button below!