Sancocho de res

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Sancocho de res. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sancocho de res is one of the most favored of current trending meals in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Sancocho de res is something which I have loved my entire life.

Many things affect the quality of taste from Sancocho de res, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sancocho de res delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sancocho de res is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sancocho de res estimated approx 1 minutos.

To get started with this recipe, we must prepare a few components. You can have Sancocho de res using 17 ingredients and 8 steps. Here is how you cook that.

En un viaje a Valencia la de la orilla del mediterráneo tuve la grata sorpresa de comprar en el mercado principal dos de los tubérculos estrella de este plato: El ñame y el ocumo sin los cuales un sancocho no es si no un puchero.
La muy latinoamericana técnica de sancochar tiene su expresión aquí. Es plato principal de todos los almuerzos, es diverso en su contenido ya que se le agregan vituallas provenientes de rincones muy lejanos como África, Europa, América y Asia; y es rico en valores y sabores. Puede prepararse con carne de res, pollo o pescado, o las tres juntas lo cual afecta la secuencia de preparacion.
No es extraño que en Venezuela se encuentre siempre en cada casa una "olla sancochera" que se lleva a la playa o la montaña en las excursiones familiares de cada domingo...es habitual que en las orillas de los ríos puedan percibirse los diferentes aromas que identifican la preparación de cada hogar, eso si siempre culminada agregando ramas de cilantro, sea del mercado o de monte, este ultimo se lo llama tambien culantro...
Aclaro ademas que estos son los ingredientes mínimos, de aquí en adelante esta el kimbombó, los guisantes, la panza de res, los cogollos, las masitas de maíz...

Ingredients and spices that need to be Prepare to make Sancocho de res:

1. 500 gr ñame
2. 500 gr ocumo (yautia, malanga)
3. 400 gr calabaza (auyama)
4. 200 gr apio (Arracacia xanthorrhiza)
5. 200 gr papa
6. 1000 gr carne de res para guisar
7. 3 pz mazorcas de maiz "jojoto" (tierno)
8. 200 gr zanahoria
9. 1 pz a plátano macho verde
10. 3 pz ajíes dulces (habaneros dulces)
11. 150 gr cebolla
12. 150 gr ajo porro (puerro)
13. 100 gr pimiento
14. 1 cabeza ajo
15. 1 rama cilantro
16. 1 rama celeri
17. aceite y sal

Instructions to make to make Sancocho de res

1. Cocer la carne en agua hasta ablandar.
2. Quitar la cascara a la vitualla (ocumo, ñame, zanahoria, apio, plátano, papa, auyama) cortar en trozos medianos/grandes (3-5 cm) ya que de lo contrario se desharán con el calor.
3. Una vez que la carne este tierna, agregar las vituallas y subir el fuego a la mitad de la escala.
4. Cortar los aliños (ajo, cebolla, pimiento, puerro, habanero) en brunoise grande y rehogar poco solo hasta blanquear.
5. Al ablandarse las vituallas agregar los aliños.
6. Dejar cocer a fuego lento por 15 minutos mas.
7. Transcurrido el tiempo corregir de sal, apagar el fuego.
8. Dejar reposar por 1/2 hora y servir.

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So that's going to wrap it up for this exceptional food Recipe of Perfect Sancocho de res. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!