>> title: Sancocho
>> category: Soups
>> tags: beef, yuca, plantain, corn, one-pot, latin
>> counters: One Pot
>> aka: sancocho de res, caldo de res, sancocho dominicano, beef and root vegetable soup
>> servings: 6
>> time: 2 hr 45 min
>> slack: narrow — the order is the recipe: everything in together gives a mash of all three instead of a wedge of yuca and a round of corn
>> washing-up: the stockpot
>> keeps: 3 days — the broth is better and the plantain and yuca go mealy, so eat those two first

>> step: Nothing is cut small. The vegetables go in in big pieces and in the order of how long they take.
A whole-meal soup where nothing is cut small.

>> step: brown 10 min
Brown @beef chuck{2%lb}(900 g; cut in 2-in pieces), @kosher salt{2%tsp} in @vegetable oil{2%Tbs} in a #stockpot{} for ~brown{10%min}.

>> step: sweat the sofrito 6 min
Soften @&(~1)browned beef{} with @yellow onion{1%large}(diced), @garlic{5%cloves}(minced), @cubanelle pepper{1%large}(diced), @cilantro stems{1/4%cup}(chopped), @dried oregano{1%tsp} for ~saute{6%min}.

>> step: simmer 1 hr 30 min, until the beef gives
Simmer @&(~1)pot{} with @water{3%qt}(2.8 L), @beef stock{2%cups}(475 mL), @bay leaves{2} for ~simmer{90%min}, skimmed.

>> step: simmer the roots 25 min
Add @yuca{1%lb}(450 g; peeled, cut in 2-in lengths), @Yukon Gold potatoes{1%lb}(450 g; halved), @carrots{3%large}(cut in 2-in lengths) to @&(~1)broth{} and ~simmer{25%min}.

>> step: simmer the corn and plantain 12 min
Add @corn on the cob{2%ears}(cut in 2-in rounds), @green plantain{1%large}(peeled, cut in 2-in rounds), @cilantro leaves{1/2%cup}, @lime{1}(cut in wedges) to @&(~1)pot{} and ~simmer{12%min}.

>> step: Skim once the pot comes up and again before the vegetables go in. That is a clear broth against a greasy one.
Skim the top once the pot comes up and again before the vegetables go in; what you take off is the difference between a clear broth and a greasy one.