Beef breast sancochado is a traditional Peruvian dish from Lima's cuisine. The different tubers, vegetables, and meat are part of this exquisite soup. During the cold season, this comforting dish cannot be missing from the table.
The Sancochado de pecho consists of cooking various ingredients in a flavorful broth, holding a long history and significance in Peruvian gastronomy.
It has influences from the colonial era in Peru, where the combination of meats, vegetables, and legumes cooked in a broth became a popular and comforting dish. Its name is said to derive from the Spanish word "sancochar," which means to cook in water with salt.
Its simple preparation and traditional flavor make it an ideal choice for lovers of classic cuisine.
Beef Breast Sancochado
Ingredients
5 liters of Water
1 kilogram of Beef part (breast)
1 pinch of Salt
1 Herb bundle (parsley, cilantro, mint, and oregano)
3 White potatoes
½ Yuca (cassava)
2 Carrots
2 Sliced corn cobs
250 grams of Squash
1 Leek
½ Celery
1 Turnip
¼ Cabbage
Parsley
2 Sweet potatoes
Preparation (simple version)
Preparation
Step 1 : Place the water in a pot and bring it to a boil.
Step 2 : Add the beef, salt, and the herb bundle, cooking for 1 hour and 30 minutes to ensure the meat is tender and the broth aromatic.
Step 3 : Then, add the sliced white potatoes, yuca, carrots, corn cobs, and squash, stirring and cooking for 15 minutes.
Step 4 : Incorporate the leek, celery, and turnip, mixing well.
Step 5 : After 10 minutes, add the cabbage and cook for another 15 minutes.
Step 6 : Finally, serve the broth in a bowl, and on a separate plate, arrange the vegetables and the meat.
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