Sancocho

Ingredients

• Take rump beef, with plenty of fat.
• soup bones
• some dried beef.
• Add a handful of rice
• and one of peas, soaked over night.
• a whole onion
• a couple of red chiles.

Method

1. 1

   In a pot, boil salted water and add the beef and bones.

2. 2

   Add rice and soaked peas.

3. 3

   When boiling again, skim and add parsnips, onion, and chiles.

4. 4

   When meat is tender, allow to settle.

5. 5

   Serve sprinkled with chopped green peppers, onions, parsley, and coriander.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 4. The excerpt below is the record exactly as published.

SANCOCHADO (PERU). In a pot set water to boil, salting it first. Take rump beef, with plenty of fat, soup bones, and some dried beef. Wash carefully, and put in the pot when the water boils. Add a handful of rice, and one of peas, soaked over night. When it boils again, skim thoroughly, and add parsnips cut up, a whole onion and a couple of red chiles.

Cook this with the app: pantry check, scaling, and the assistant.