Venezuelan Sancocho
Venezuelan Sancocho from Venezuela.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 25 min
- Cook
- 1 hr 14 min
- Rest
- None
- Total
- 1 hr 39 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Venezuelan Sancocho is listed as beef from Venezuela. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
16 ingredients. Tap each one once it's out on the bench.
Ingredients
- Hind shank907 g
- Garlic8 clove
- Leek1
- Beef stock1.9 l
- Sweet red peppers118 ml
- Spring onion118 ml
- Corn2
- Cassava227 g
- Yautia227 g
- White yam227 g
- Butternut squash227 g
- Saltto taste
- Black pepperto taste
- Corianderto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 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.
60 min
Step 2
NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary. When the meat is tender, remove the big pieces of vegetables and bones.
Step 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.
8 min
Step 4
Add yautia, white yam, and butternut squash. Mix to combine.
Step 5
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.
6 min
Step 6
Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves.
Step 7
Mix and let simmer for 2 more minutes. Serve hot in large soup bowls, dividing the meat and vegetables evenly.
Step 8
Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Nutrition
Per serving · estimate
- Calories
- 869 kcal
- Protein
- 19.8 g
- Carbs
- 68.2 g
- Fat
- 58.8 g
- Saturated fat
- 32.2 g
- Fibre
- 10.2 g
- Sugar
- 15.9 g
- Sodium
- 2181 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Venezuelan Sancocho take?
1 hr 39 min all in — 25 min prep, 1 hr 14 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Saucepan, Stockpot, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.