Venezuelan Sancocho

Ingredients

• 2 lb beef hind shank
• 2 onion
• ½ bell pepper
• 6 clove garlic
• 1 leek
• 8 cup beef broth
• ½ cup sweet mini peppers
• ½ cup scallions
• 2 sweetcorn
• ½ lb cassava (yucca)
• ½ lb yautia (malanga)
• ½ lb white yam
• ½ lb butternut squash
• 1 tsp salt (optional)
• ½ tsp black pepper (optional)
• ¼ cup cilantro (optional)
• 1 lime (optional)
• 1 tsp hot sauce (optional)

Steps

1. Combine beef shank, 1 halved onion, bell pepper, 4 whole garlic cloves, leek greens, and beef broth in a large stockpot. Bring to a boil, then reduce heat and simmer covered for 45-60 minutes, or until beef is fork-tender.
2. Remove and discard the large cooked vegetables and bones from the pot. Shred or dice the cooked beef.
3. Add diced onion, 2 minced garlic cloves, sweet mini peppers, sliced leek (light green part), scallions, and cassava to the pot. Simmer covered for 5-8 minutes until cassava begins to soften.
4. Stir in yautia, white yam, and butternut squash. Continue to simmer covered for another 5-6 minutes, or until all root vegetables are tender but not mushy.
5. Taste and season with salt and pepper as needed. Stir in chopped cilantro and the remaining 2 minced garlic cloves. Simmer for 2 more minutes.
6. Serve hot, dividing meat and vegetables evenly. Garnish with a squeeze of lime juice or hot sauce, if desired.