Venezuelan Sancocho

• Hind Shank2 Lbs
• Onion2 small
• Pepper1/2
• Garlic4 Cloves Chopped
• Garlic4 Cloves Crushed
• Leek1
• Beef Stock8 cups
• Sweet Red Peppers1/2 cup
• Scallions1/2 cup
• Sweetcorn2
• Cassaba1/2 lb
• Yautia1/2 lb
• White Yam1/2 lb
• Butternut Squash1/2 lb
• SaltTo taste
• PepperTo taste
• CilantroChopped

Instructions

1. 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.

2. 2

   Cook for 45-60 minutes until the meat is fork-tender.

3. 3

   NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.

4. 4

   When the meat is tender, remove the big pieces of vegetables and bones.

5. 5

   Discard.

6. 6

   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.

7. 7

   NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.

8. 8

   Add yautia, white yam, and butternut squash.

9. 9

   Mix to combine.

10. 10

    Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender.

11. 11

    NOTE: Do not cook too much, or they will fall apart.

12. 12

    Taste and add salt to your taste, if necessary.

13. 13

    Add cilantro and the remaining 2 minced garlic cloves.

14. 14

    Mix and let simmer for 2 more minutes.

15. 15

    Serve hot in large soup bowls, dividing the meat and vegetables evenly.

16. 16

    Add a squish of lime juice and/or hot sauce, if desired.

17. 17

    Serve along with arepas and or casabe (cassava bread).