Delicioso SANCOCHO Colombiano Recipe

Ingredients

• 5 1/2 cups of water (1375 ml)
• 3 stalks of green onion, finely chopped, including the green part (45 g)
• 1 pound of lean beef ribs (or skirt, brisket), cut into 4 pieces (500 g)
• 2 packets of MAGGI® Rib Broth Crumbled (18 g)
• 1 sprig of cilantro (10 g)
• 2 small tender ears of corn, each cut into 2 pieces (300 g)
• 1 green plantain, peeled and cut into 4 pieces (230 g)
• ½ pound of cassava, peeled, washed, and cut into 4 pieces (250 g)
• 1/2 pound of Pastusa potato, peeled, washed, and cut into 4 pieces (250 g)
• 1 tablespoon of oil (14 g)
• 2 red tomatoes, peeled and finely chopped (240 g)
• 1 tablespoon of finely chopped cilantro (leaves only) (10 g)

Let’s Cook!

STEP 1: Prepare the Sancocho Base

1. Pour 5 cups of water into a pressure cooker over medium heat (reserve the remaining 1/2 cup of water). Add one finely chopped stalk of green onion, the meat, the sprig of cilantro, and 1 1/2 packets of MAGGI® Rib Broth Crumbled (reserve the remaining 1/2 packet).

STEP 2: Cook the Sancocho Base 2. Cover the pot and cook for 30 minutes, or until the pressure cooker whistles for the first time.

STEP 3: Cook Until the Sancocho Thickens 3. Carefully uncover the pot after the 30 minutes of cooking. Add the corn, plantain, cassava, and potato, and cook for another 30 minutes, or until all ingredients are tender and the broth thickens slightly.

STEP 4: Prepare the Hogao 4. Heat the oil in a pan over medium heat for 3 minutes. Add the remaining finely chopped green onion, tomato, cilantro, the reserved 1/2 cup of water, and the reserved 1/2 packet of MAGGI® Rib Broth Crumbled. Cook for 5 minutes.

STEP 5: Serve the Rib Sancocho 5. Serve the sancocho in 4 equal portions and top each with the hogao. Enjoy!