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.
- 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
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.