Sancocho

Method

Heat olive oil in a large heavy-bottomed pot over medium-high heat and brown the beef and chicken pieces in batches until golden, approximately 8 minutes per batch, then set aside. In the same pot, sauté the onion, garlic, and tomato until softened, about 4 minutes, then add the cumin and coriander and cook for 1 minute. Return the meat to the pot, pour in the beef stock, and bring to a boil, then reduce heat and simmer for 45 minutes, skimming any impurities that rise. Add the cassava, yam, and corn cobs, and simmer for 20 minutes, then add the plantain and potatoes and continue cooking for a further 15-20 minutes until all vegetables are tender. Season with salt and pepper to taste, stir in the fresh coriander, and serve hot in deep bowls with the broth and generous portions of each ingredient.