Venezuelan Sancocho

Ingredients

• Hind Shank — 2 lb
• Onion — 2 pcs
• Pepper — 0.5 pcs
• Garlic — 4 pcs
• Garlic — 4 pcs
• Leek — 1 pcs
• Beef Stock — 8 cup
• Sweet Red Peppers — 0.5 cup
• Scallions — 0.5 cup
• Sweetcorn — 2 pcs
• Cassaba — 0.5 lb
• Yautia — 0.5 lb
• White Yam — 0.5 lb
• Butternut Squash — 0.5 lb
• Salt
• Pepper
• Cilantro

Steps

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. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
2. When the meat is tender, remove the big pieces of vegetables and bones. Discard.
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.
4. Add yautia, white yam, and butternut squash. Mix to combine. 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.
5. Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
6. Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).