Dominican-Style Sancocho with Beef, Chicken and Root Vegetables

What you need

• 800 g (1 3/4 lb) bone-in beef shank, cut into 5 cm (2 in) pieces
• 4 bone-in chicken thighs, skin removed, about 700 g (1 1/2 lb)
• 3 tbsp lime juice
• 6 cloves garlic, minced
• 2 tsp dried oregano
• 2 1/2 tsp salt, plus more to taste
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 1 bunch fresh cilantro, stems and leaves chopped
• 2.5 l (2 1/2 qt) water
• 500 g (1 lb) cassava, peeled, fibrous core removed, cut into 5 cm (2 in) chunks
• 2 green plantains, peeled, cut into 3 cm (1 1/4 in) rounds
• 2 large potatoes, peeled, cut into 4 cm (1 1/2 in) chunks
• 300 g (10 oz) calabaza squash, or butternut squash, peeled, cut into 4 cm (1 1/2 in) cubes
• 2 ears of corn, cut into 4 cm (1 1/2 in) rounds
• cooked white rice, to serve
• 1 avocado, sliced, to serve

Method

Restated from the original video

1. 1

   Toss the beef with the lime juice, half of the garlic, the oregano and 1 tsp of the salt. Leave for 30 min at room temperature.

2. 2

   Heat the oil in a large heavy pot over medium-high heat. Brown the beef in two batches, 4 min per batch, and set aside.

3. 3

   Lower the heat to medium. Cook the onion, bell pepper, remaining garlic and half of the cilantro until soft, 4 min.

4. 4

   Return the beef to the pot, add the water and scrape up the browned bits. Bring to a boil and skim off the foam.

5. 5

   Reduce the heat to low, partly cover and simmer for 75 min.

6. 6

   Season the chicken with 1/2 tsp of the salt. Add it to the pot with the cassava and plantains, and return to a simmer. Cook for 25 min.

7. 7

   Add the potatoes, squash and corn with the remaining 1 tsp salt. Simmer until the vegetables are tender, the beef pulls off the bone and the chicken reaches 74 °C (165 °F) inside, 25-30 min.

8. 8

   Lift out the chicken, pull the meat from the bones and return it to the pot.

9. 9

   Mash a few pieces of squash and cassava against the side of the pot to thicken the broth. Stir in the remaining cilantro and taste for salt.

10. 10

    Serve in deep bowls with white rice and sliced avocado.

Imported from salimaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.