Dish
Sancochado
Beef stew
Sancochado is made by first cooking beef in water or broth until it is tender. Then, vegetables such as carrots, onions, and celery are added along with potatoes. The soup is simmered until the vegetables are tender and the flavors have melded together. Some variations of Sancochado include adding corn or beans to the soup. It is typically served with bread or crackers.
Origins and history
Sancochado has been a staple in Peruvian cuisine for centuries. It was originally a peasant dish that was made with simple ingredients that were readily available. Today, it is still a popular dish in Peru and is often served at family gatherings and celebrations.
Dietary considerations
Sancochado is not suitable for those with beef allergies.
Variations
There are many variations of Sancochado, including adding different vegetables or beans. Some recipes call for adding spices such as cumin or paprika to the soup to give it a more complex flavor.
Presentation and garnishing
Sancochado is typically served in a bowl with a sprinkle of chopped cilantro on top.
Tips & Tricks
To make Sancochado even heartier, add more vegetables or beans to the soup.
Side-dishes
Sancochado is typically served with bread or crackers on the side.
Drink pairings
Sancochado pairs well with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Delicious Sancochado recipes
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