Puerto Rican Sancocho with Argentine Beef Flank Steak
INGREDIENTS:
- 1 kg (2.2 lb) Argentine beef flank steak, cut into chunks
- 100 g (3.5 oz) smoked ham, diced
- 1 onion, roughly chopped
- 1 green bell pepper and 1 red bell pepper, chopped
- 3 ají dulce or small sweet peppers
- 3 cloves garlic
- ½ cup fresh cilantro
- ½ cup culantro (or extra cilantro if not available)
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 green plantains, peeled and cut in pieces
- 1 medium sweet potato (batata), diced
- 1 yautía (malanga/taro), diced
- 1 corn on the cob, cut into sections
- 2 liters (8 cups) beef broth or water
HOW TO:
1- Make the sofrito:
In a food processor, blend onion, peppers, ají dulce, garlic, cilantro, and culantro until you get a coarse paste.
2- Sauté the ham and peppers:
Heat olive oil in a large pot or wok over medium heat. Add diced smoked ham and red bell pepper. Cook until the ham starts to release fat and the pepper softens slightly.
3- Add the sofrito:
Stir in a few spoonfuls of the sofrito and let it cook for about 3–4 minutes until fragrant and slightly reduced.
4- Add the meat:
Add the Argentine beef flank steak chunks. Season with salt, pepper, oregano, and cumin. Stir well to coat with the sofrito and let the meat brown slightly.
5- Add the broth and simmer:
Pour in the beef broth, stir, and bring to a boil. Lower the heat and simmer for about 30 minutes, allowing flavors to combine.
6- Add root vegetables:
Add plantains, yautía, and sweet potato. Continue simmering until tender.
7- Add the corn:
Add corn pieces and simmer for another 10–15 minutes until all ingredients are soft and the broth has thickened a bit.
8- Serve:
Serve hot in deep bowls with a bit of cilantro on top and, if you like, a drizzle of olive oil or a squeeze of lime.
Optional: serve with white rice and sliced avocado on the side.
