Entree: Colombia – Llanos – Sancocho Llanero (Hearty Llanos-style meat and root vegetable stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef shank, bone-in
- 1 lb (454 g) pork ribs, bone-in
- 8 cups (1.9 L) beef or water-based stock
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced (12 g)
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves (approx. 1 g)
- 3 ears corn, halved crosswise (about 1.25 lb / 570 g)
- 2 green plantains, peeled and cut into 1-inch pieces (about 1 lb / 450 g)
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch chunks
- 1 lb (454 g) potatoes, peeled and halved or quartered
- 1 cup (150 g) ñame or taro, peeled and cut (substitute extra potato if unavailable)
- 1/2 cup (120 ml) chopped cilantro (about 20 g)
- 2 tbsp (30 ml) fresh lime juice (from about 1–2 limes)
- 1 tsp (2 g) freshly ground black pepper

Instructions

1. Pat the beef shank and pork ribs dry. In a large heavy pot, heat the vegetable oil over medium-high heat and brown the meat on all sides, working in batches to avoid crowding, about 6–8 minutes per batch. Remove and set aside.
2. Lower heat to medium, add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic, cumin, and oregano and cook 1 minute until fragrant.
3. Return the browned meats to the pot, add the bay leaves and pour in the stock to cover (about 8 cups). Bring to a gentle boil, then reduce to a low simmer. Skim any foam, cover partially, and simmer 1 to 1 1/2 hours until meats begin to be tender.
4. Add the corn pieces, plantain chunks, yuca, potatoes, and ñame to the pot. Continue to simmer, uncovered, for 30–45 minutes until all roots are tender and meat is falling from the bone. Stir occasionally and add water or stock if needed to maintain a soupy stew consistency.
5. Remove the meat from the pot. Strip bones and cartilage, shred or chop the meat into bite-size pieces, and return the meat to the stew. Taste and adjust salt and pepper.
6. Stir in the cilantro and lime juice just before serving. Serve hot in deep bowls with pieces of corn and root vegetables in each portion. Offer white rice and sliced avocado on the side if desired.