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Sancochado
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Total Time: 3 hours
Try this effortless and satisfying dish!
Ingredients:
1 kg rolled beef brisket
4sticks of celery
2onions
750 g heirloom carrots
3 cobs of corn
2 large sweet potatoes
1savoy cabbage
dried oregano
Instructions:
Place beef in a large pan, cover with cold water. Roughly chop celery (save leaves for later), peel and cut onions into 2.5cm wedges. Peel and slice carrots into 5cm pieces, cut corn into similar-size chunks. Peel and cut sweet potatoes into 4cm chunks, cut cabbage into wedges. Add celery and onions to pan, season with 1 tsp sea salt, pinch of black pepper, bring to boil. Simmer covered for 2 hours. After 1 hour 10 minutes, add carrots and corn, simmer for 15 minutes. Remove with slotted spoon and set aside. Add sweet potatoes to pan, cook 30 minutes, add cabbage halfway through. Sprinkle oregano over meat, let rest. Return cooked veg to broth, warm through. Divide veg among bowls, top with broth. Slice and add beef, serve with celery leaves on top.