Sancocho Dominicano Recipes

SANCOCHO RECIPE

Steps:

• Season meat (chicken and beef) on both sides salt and season. Or just use your favorite spice mix. Then let sit at room temperature for at least 15 minutes.
• Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot.
• Then add the meat (do so in batches if desired) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over.
• Cook for about 6 minutes or until brown. Then add the sausage and cook for another two minutes.
• Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add onions, and cook for about 5 minutes.
• Pour in water or broth. Return the meat to the pot and bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on your cut of beef. Cook less if only using chicken.
• Next, add root vegetables, starting with the one that needs the most time to cook - in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
• Continue simmering the stew for 10 minutes until the meat and veggies begin to soften.
• Season with salt, pepper, and other seasonings to taste.
• Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it.
• Serve in large bowls, and top with chopped cilantro.

DOMINICAN SANCOCHO (THREE MEAT STEW)

Steps:

• First, add all the adobo spices together in a bowl and mix well. Do the same with the sazon. Then season the chicken thighs and pork bones with adobo,sazon, salt and pepper.
• Drizzle olive oil in a large dutch oven and sear the pork bones and chicken on both sides until outside is golden brown. Then add sausage and sear on both sides.
• Next, add 2 heaping tablespoons of sofrito to the pot, stirring a bit to coat everything . Add 8 cups of water and 2 chicken bouillon cubes (or I use a few teaspoons of concentrated stock instead) and stir everything together. Bring stew to a boil and then simmer for about 20-30 minutes or until the chicken cooks through.
• While stew simmers, prep the vegetables. Yucca has a very thick waxy exterior, so take your time peeling and cut into large 1-2 inch pieces. Do the same with the plantain, butternut squash and corn.
• Then add yucca, plantains and corn and continue cooking stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro. Season with salt and pepper and taste for seasoning. Place a lid on a stove with a bit staying open and continue to cook the stew for another 20-30 minutes or until all the vegetables are cooked through and tender.
• Serve stew with sliced avocado, fresh cilantro and rice (optional).

BIZCOCHO DOMINICANO (DOMINICAN CAKE)

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line the bottom of two 9-inch cake pans with parchment paper.
• Beat together Butter (1 cup) and Granulated Sugar (1 2/3 cup) until mixture is light and fluffy, about 5-8 minutes.
• Add the Egg (3) and additional yolks of the Egg (3) one by one and continue beating until each is well incorporated into the mixture before adding the next. Save the egg whites for the meringue later.
• Add the Zest of the Lime (1/2), Orange Juice (1/4 cup), and Dominican White Vanilla Extract (1 tablespoon). Mix until well-combined.
• Sift All-Purpose Flour (2 cup), Baking Powder (3 teaspoon), and Salt (1/4 teaspoon) together.
• Continue mixing on low while adding the dried ingredients and the Evaporated Milk (1 cup). Mix until the batter is smooth, but make sure not to over mix. Use your spatula to make sure there are no lumps.
• Divide the batter evenly into the cake pans. Smooth the tops.
• Bake for 25-30 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool down cakes to room temperature before removing from the pan.
• In a sauce pan over medium high heat, mix Granulated Sugar (1 1/2 cup) and Water (1/2 cup). Stir until the sugar dissolves.
• Bring heat to medium and simmer until it reaches 235 degrees F (112 degrees C). If you do not have a thermometer, simmer until the mixture is at a soft boil. This usually takes about 10 minutes. The mixture should be thick and still light in color.
• Using the wire whisk attachment, beat 4 egg whites (use the three reserved egg whites and an additional egg white from Egg (1)) until their volume has doubled, about 3 minutes.
• Slowly add the sugar and water syrup while mixing on high, and mix until stiff peaks form.
• Add Dominican White Vanilla Extract (1 teaspoon) and mix to combine.
• Level out the cakes if necessary. Use the bottom of the cake as the top.
• Pipe the meringue in a circle around the edge of the cake.
• Spread the Guava Paste (to taste) over top. Stack the other cake.
• To decorate the cake, spread the meringue on top and around the cake, leave a little bit of white meringue to color if you want. Decorate according to your taste and abilities.
• Serve and enjoy!

SANCOCHO

Steps:

• Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
• Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
• Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
• Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
• Serve with a side of coconut rice.

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

DOMINICAN SANCOCHO

Steps:

• Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot.
• Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet.
• Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
• Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot.
• Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
• While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
• Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber.
• Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
• Seed and peel calabaza, then cut into 1 1/2-inch pieces.
• Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones.
• Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.