Típico-Style Sancocho Dominicano

A wholesome, vegetable-rich version of this Caribbean staple using organic root vegetables and pasture-raised meats.

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Ingredients

  • 1 lb organic grass-fed beef chuck roast, cubed
  • 2 cups organic pumpkin (auyama), diced
  • 1 cup organic yuca (cassava), peeled and cubed
  • 1 cup organic malanga (yautia), peeled and cubed
  • 2 firm green plantains, peeled and cubed
  • 1 ear of organic sweet corn, sliced off the cob
  • 3 tbsp extra virgin olive oil
  • 4 cloves organic garlic, minced
  • 1 small white onion, diced
  • 1 serrano pepper (ají dulce), seeded and minced
  • 8 cups organic beef bone broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bunch fresh cilantro, chopped

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What you'll need

Instructions

  1. Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.
  2. Sear the beef cubes in batches until browned on all sides; remove from the pot and set aside.
  3. Add the diced onion, garlic, and minced pepper to the oil residue. Saute for 4-5 minutes until soft.
  4. Return the beef to the pot and pour in the bone broth, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer for 40 minutes.
  5. Stir in the pumpkin, yuca, and malanga. Continue to simmer for another 25 minutes until the root vegetables begin to soften.
  6. Add the cubed plantains and sweet corn slices. Simmer for an additional 15-20 minutes until all ingredients are tender
  7. Remove from heat and stir in the fresh chopped cilantro just before serving.

FAQ

Is this Típico-Style Sancocho Dominicano gluten-free?

Yes, this recipe is naturally gluten-free as it utilizes only whole-food ingredients.

Can I swap the beef for a leaner protein?

Yes, you can substitute pasture-raised chicken thighs for the beef; simply reduce the total simmer time by about 20 minutes to reach the desired tenderness.

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