Ingredients
(4 -6 servings)
- 1 kg of beef short ribs, brisket or asado ruso
- 8 pieces of Andean corn
- 5 potatoes cut in two (pink)
- 700 g of cassava
- 2 carrots cut into rounds
- 1/2 leek cut into rounds
- 1 turnip cut into cubes
- 2 stalks of celery cut into thin slices
- 1/2 cabbage (small), finely cut
- 1/2 cup of rice
Preparation:
To make this delicious sancochado, cook the meat and the rice in 2 1/2 liters of salted water for 1 1/2 hours. After this time, add the vegetables and cook until they are done. Adjust the salt. Serve with the vegetables and meat on separate plates. Serve with salsa criolla or a cream of ají and Cajamarca eggplants (sachatomate)
Try this delicious sancochado.
