Sancochado Recipe

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This Sancochado Recipe is a hearty and comforting recipe, which is made with tender beef brisket and sweet potatoes. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

Sancochado Recipe Ingredients

1kg rolled beef brisket
4 sticks of celery
2 onions
750g heirloom carrots
3 cobs of corn
2 large sweet potatoes
1 savoy cabbage
Dried oregano
Sea salt and black pepper

How To Make Sancochado Recipe

Start the Beef: Place the beef brisket in a large pot and cover it completely with cold water.
Add Aromatics and Simmer: Roughly chop the celery (reserving the leaves) and cut the onions into wedges. Add them to the pot with the beef. Season with 1 teaspoon of sea salt and a generous pinch of black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
Cook the Hard Vegetables: After the beef has been cooking for 1 hour and 10 minutes, add the carrots and corn to the pot. Simmer for about 15 minutes until they are cooked, then remove them with a slotted spoon and set aside.
Cook the Soft Vegetables: Add the sweet potatoes to the pot and cook for the final 30 minutes of the beef’s cooking time. Add the cabbage wedges for the last 15 minutes.
Rest the Meat: Transfer the cooked beef to a cutting board, sprinkle with dried oregano, and let it rest for a few minutes.
Assemble and Serve: Return the reserved carrots and corn to the pot to warm through in the broth. Divide all the cooked vegetables among serving bowls and ladle the hot broth over them. Slice the rested beef, add it to the bowls, and scatter the reserved celery leaves on top to serve.

Recipe Tips

How do you ensure the beef is tender? The secret is a long, slow simmer. Starting the beef in cold water and bringing it to a gentle simmer over low heat for the full 2 hours allows the tough connective tissues in the brisket to break down, resulting in fall-apart tender meat.
Why are the vegetables added at different times? Vegetables cook at different rates. Adding them in stages—harder vegetables like carrots first, followed by softer ones like sweet potatoes and cabbage—ensures that every vegetable is perfectly cooked and not mushy.
Can I use a different cut of beef? Yes. While brisket is traditional, other slow-cooking cuts like chuck roast or beef shank would also work well in this stew.
What does “tick away” mean in a recipe? It’s a colloquial term for a very gentle, slow simmer. You should see only a few small bubbles rising to the surface, not a rolling boil.

What To Serve With Sancochado

This is a complete, hearty meal in a bowl, but it’s often served with simple accompaniments to soak up the delicious broth.

A side of white rice
Crusty bread or rolls
A small dish of hot sauce or aji amarillo paste for a spicy kick

How To Store Sancochado

Refrigerate: Store leftover Sancochado in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve by the next day. It’s best to store the broth and solids separately if possible to prevent the vegetables from becoming too soft.

Sancochado Nutrition Facts

Calories: 650 kcal
Carbohydrates: 55g
Protein: 50g
Fat: 25g
Saturated Fat: 9g
Sodium: 850mg
Fiber: 12g
Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is Sancochado?

Sancochado is a traditional, hearty boiled soup or stew found in various forms throughout Latin America and the Philippines. The name comes from the Spanish word u0022sancochar,u0022 which means u0022to parboil.u0022 It typically consists of large pieces of meat, tubers, and vegetables served in a flavorful broth.

Can I make this in a slow cooker?

Yes, this dish is very well-suited for a slow cooker. Brown the beef if desired, then add it to the slow cooker with the water, celery, and onions. Cook on low for 6-8 hours. Add the remaining vegetables in the last 1-2 hours of cooking according to their cook times.

Is the broth meant to be very rich?

The broth in a traditional Sancochado is typically light and savory, not thick like a gravy. Its flavor comes from the long, slow simmering of the beef and vegetables together.

Try More Recipes:

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

650

kcal

A hearty and comforting South American boiled dinner, featuring incredibly tender beef brisket and chunky vegetables in a savory, light broth.

Ingredients

1kg rolled beef brisket
4 sticks of celery
2 onions
750g heirloom carrots
3 cobs of corn
2 large sweet potatoes
1 savoy cabbage
Dried oregano, salt, pepper

Directions

Place beef in a large pot, cover with cold water. Add chopped celery and onions, season, and bring to a boil.
Cover and simmer gently for 2 hours total.
After 1 hour 10 minutes, add carrots and corn; cook for 15 minutes, then remove and set aside.
Add sweet potatoes for the final 30 minutes of cooking.
Add cabbage wedges for the final 15 minutes.
Rest the cooked beef, then slice. Return all vegetables to the broth to reheat.
Serve vegetables and broth in bowls, topped with sliced beef and fresh celery leaves.

Notes

A very low and slow simmer is crucial for tender beef.
Adding vegetables in stages ensures none of them turn to mush.
The broth is meant to be light and savory, not thick.
Reserving the celery leaves for a fresh garnish at the end adds a bright, fresh flavor.