Basilicatan Sancocho

Ingredients

In this adaptation of Sancocho to Basilicatan cuisine, we incorporate local ingredients and flavors to create a unique twist. While the Colombian Sancocho typically uses ingredients like plantains and yuca, our Basilicatan Sancocho replaces them with potatoes and turnips, which are commonly found in Lucanian cuisine. Additionally, we infuse the soup with Lucanian herbs and spices, such as rosemary and chili flakes, to add a distinct flavor profile. We alse have the original recipe for Sancocho, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 500g (1.1 lb) pork ribs 500g (1.1 lb) pork ribs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 bay leaf 1 bay leaf
• 1 sprig of rosemary 1 sprig of rosemary
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef and pork ribs, and brown them on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, turnips, and celery to the pot. Stir well to combine.
4. 4.
   Return the browned meat to the pot and add the bay leaf, rosemary, chili flakes, salt, and pepper. Pour in the beef broth and bring to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf and rosemary sprig from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Basilicatan Sancocho hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef and pork ribs — For a more tender result, you can marinate the meat in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Rosemary — To release its aromatic oils, gently crush the rosemary sprig before adding it to the pot.

Tips & Tricks

• For a spicier Sancocho, increase the amount of chili flakes according to your preference.
• You can add other root vegetables like parsnips or sweet potatoes for additional flavor and texture.
• Serve the Sancocho with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Basilicatan Sancocho in deep bowls, allowing the rich broth to surround the meat and vegetables. Accompany it with crusty bread for dipping and savoring every last drop of the flavorful soup.

Presentation advice

Garnish the Sancocho with a sprinkle of fresh parsley on top to add a pop of color and freshness to the dish. Serve it in rustic bowls or clay pots to enhance the traditional feel of the Lucanian cuisine.