Ingredients for Venezuelan Sancocho Broth
- 2 lbs veal shanks (or 2 lbs spare ribs)
- 2 lbs potatoes, peeled and cubed
- 1 lb carrots, peeled and chopped
- 1/2 cup cilantro, chopped
- Scallion Top
- Tomatoes
- Onion
- Garlic Cloves
- Corn Cobs
- Pumpkin
- Celeriac
- Yucca Root
- Red Bell Pepper
- Green Cabbage
- Rice
- Pasta
- Egg
- Green Plantains
- Salt
- Water
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How to Make Venezuelan Sancocho Broth
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add veal shanks (or spare ribs) and sear on all sides until browned.
- Remove shanks from the pot and set aside.
- Add onions, garlic, and bell peppers to the pot and sauté for 5-7 minutes, until softened.
- If using annatto seeds, add them now and sauté for 1 minute.
- Return shanks to the pot. Add water or broth, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until meat is very tender.
- Add potatoes, plantains, carrots, corn, and yuca. Continue to simmer for another 15-20 minutes, or until vegetables are tender.
- Stir in celery and habanero peppers (if using) during the last 5 minutes of cooking.
- Remove from heat and stir in cilantro.
- Serve hot, garnished with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
25g
Fat
0g
Carbs
14g
