Looking for a one-pot, no fuss meal? The meat is so tender it falls off the bone in this hearty soup. Traditionally we would use ox tail in Venezuela, but I'm using beef short ribs.






Skill level

Average: 3.3 (9 votes)


  • 1½ tbsp (30 ml) canola oil
  • 1 kg (2.2 lb) beef short ribs, trimmed and cut between each bone
  • 1 leek, chopped
  • 1 large white onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 3 tsp black peppercorns, crushed
  • 1.5 L (6 cups) beef stock
  • 2 tbsp + 1 tsp (45 ml) Worcestershire sauce
  • 4 small sweet peppers, roughly chopped
  • 2 cups peeled and roughly chopped butternut squash
  • 1 large sweet potato, peeled and roughly chopped
  • 2 cobs corn, cut into 4 pieces each
  • 1½ tbsp chopped green onions
  • 2 tbsp fresh coriander (cilantro), chopped
  • 1 lime, cut into wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a cast iron Dutch oven, heat oil over medium-high heat. Add short ribs to the hot oil and sear for 2 to 3 minutes per side, until browned. Add leek, onion, garlic, carrots and celery, and continue cooking for 5 minutes.

2. Stir in bay leaves, peppercorns, beef stock and Worcestershire sauce. Bring to a simmer, cover, and cook for an additional 75 minutes, until mixture has thickened and beef is cooked through.

3. Add sweet peppers, squash, sweet potato and corn, and cook for another 25-30 minutes.

4. Taste and season with salt. Remove from heat. Divide sancocho between serving bowls. Garnish with green onions and coriander, with a lime wedge on the side.