Venezuelan Sancocho

Ingredients

• 2 Lbs — Hind Shank
• 2 small — Onion
• 0.5 pcs — Pepper
• 4 Cloves Chopped — Garlic
• 4 Cloves Crushed — Garlic
• 1 pcs — Leek
• 8 cups — Beef Stock
• 0.5 cup — Sweet Red Peppers
• 0.5 cup — Scallions
• 2 pcs — Sweetcorn
• 0.5 lb — Cassaba
• 0.5 lb — Yautia
• 0.5 lb — White Yam
• 0.5 lb — Butternut Squash
• 1 To taste — Salt
• 1 To taste — Pepper
• 1 Chopped — Cilantro

Steps

1. Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
2. When the meat is tender, remove the big pieces of vegetables and bones. Discard.
3. Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
4. Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.
5. Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
6. Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).

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