Tuesday, June 14, 2016

BIG PAPI LOVES SANCOCHO!

David "Big Papi" Ortiz loves being at home on a day off.



It's an opportunity to gather other Red Sox players, friends and family for a Dominican Republic-style cookout.



The star of the show: Sancocho! Without doubt the DR's most cherished dish, Sancocho is usually made for special occasions, but enjoy it any day! And remember, it's a stew. So if you can't find all the esoteric ingredients in your shopping, simply double up on something else on the list. I know I can locate most of this stuff right here in Paris.

SANCOCHO (Dominican Hearty Stew)
Author: Clara Gonzalez
Serves: 8 generous servings (approx)

INGREDIENTS
1 lb [0.45 kg] beef for stews (flank, chuck or round)
1 lb [0.45 kg] of goat meat
1 lb [0.45 kg] of pork sausage (longaniza)
1 lb [0.45 kg] of pork for stews (belly or chump end)
1 lb [0.45 kg] of chicken
1 lb [0.45 kg] of pork ribs
1 lb [0.45 kg] of bones from a smoked ham
Juice of two limes
1 teaspoon of chopped cilantro or parsley
½ teaspoon of powdered oregano
1 tablespoon of mashed garlic
1½ teaspoons of salt
4 tablespoons of oil (corn, peanut or canola)
2.5 quart [2.5 lt] of water
½ lb [0.23 kg] of yam (ñame) cut into 1-inch pieces
½ lb [0.23 kg] of auyama (West Indies pumpkin) cut into 1-inch pieces
½ lb [0.23 kg] of taro (yautia) cut into 1-inch pieces
3 unripe plantains, 2 cut into 1-inch pieces
½ lb [0.23 kg] of cassava cut into 1-inch pieces
2 corn cobs cut into ½-inch slices (optional)

INSTRUCTIONS
Cut all the meat into small pieces.
Coat the meat with the lime juice (except the pork sausage).
Place all the meat in a large bowl and add the coriander, oregano, garlic, and half a teaspoon of salt. Rub meat to cover with the spices. Marinate for at least half an hour.
In a large pot heat the oil over medium heat, add the beef and stir (be careful with hot oil splattering). Cover and and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
Add the pork and simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
Add the remaining meat and simmer for another 5 minutes, adding tablespoons of water as needed to prevent it from burning.
Add 2 quarts [2 liters] of water to the pot and bring to a boil. Add the ñame, auyama, yautía and the two plantains that you had previously cut. Simmer covered for 15 minutes.
Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot. Add all remaining ingredients (minus the salt) and add water as it becomes necessary to maintain the same level. Stir regularly to avoid excessive sticking.
Simmer until the last ingredients you added are cooked through.
Season with salt to taste. Serve hot with white rice, slices of avocado and garnish with hot sauce or agrio de naranja.

NOTES
The trick to this dish is adding the meat from the longest-cooking to the shortest-cooking, please pay attention to the order in which meat is added into the cooking pot.

Get a printable copy of the recipe here.
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