True Dominican Sancocho (Meat and Vegetable Stew) Tarifi

Malzemeler

• 0.25 cup dried oregano5 cloves garlic, minced2 teaspoons salt, divided1 pound bone-in beef chuck1 pound bone-in pork loin roast5 chicken drumsticks, or more to taste2 large lemons, juiced2 large onions, quartered2 tablespoons vegetable oil1 tablespoon vinegar0.5 cup vegetable oil1.25 gallons water, or as needed1 (14 ounce) can chicken broth1 (10.5 ounce) can beef consomme4 beef bouillon cubes, divided1.5 pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks1 pound eddeos, peeled and cut into 1 1/2-inch chunks0.5 pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks0.5 pound potatoes, peeled and cut into 1 1/2-inch chunks2 green plantains, peeled and cut into 1 1/2-inch chunks2 ears corn on the cob, cut into quarters3 stalks celery, diced2 large carrots, chopped, or more to taste1 large green bell pepper, diced1 bunch cilantro, chopped1 pinch adobo seasoning

Hazırlanışı

1. Mash oregano, garlic, and 1 teaspoon salt in a bowl until well combined.
2. Mix beef, pork, chicken, and lemon juice together in a large bowl; drain 1/2 of the liquid. Mix in onions, mashed garlic mixture, 2 tablespoons oil, and vinegar.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add meat mixture in three batches and cook until browned on all sides, 10 to 15 minutes per batch.
4. Transfer browned meats to an 8-quart Dutch oven. Pour in 1/2 of the water, then add chicken broth, beef consommé, 2 bouillon cubes, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer until meats are more than halfway cooked through, about 40 minutes.
5. Add pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, remaining bouillon cubes, and adobo seasoning to the Dutch oven. Increase the heat to medium and return to a boil. Reduce the heat to low and simmer, stirring in remaining water as needed in gradual increments to replace evaporated liquid, until root vegetables are soft and liquid has thickened, 1 to 2 hours.
6. During the last 30 minutes of cooking, transfer beef, pork, and chicken to a cutting board. Let cool slightly, then remove bones and chop or shred meat. Return meat to the stew and finish cooking.

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