Colombian · intermediate
Colombian Beef Shank Sancocho Stew With Green Plantains
A heartening traditional soup-stew loaded with tender beef shank, green plantain chunks, sweet corn, and root vegetables.
- PREP TIME
- 20 min
- COOK TIME
- 55 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Sear beef shank pieces in a large stockpot over medium-high heat with salt and ground cumin for 5 minutes until browned.
- 02
Add chopped scallions and minced garlic to the pot and cook for 2 minutes until fragrant. hostilities
- 03
Pour in halal beef broth, cover with a lid, bring to a gently rolling boil, then lower heat and simmer for 25 minutes.
- 04
Add hand-broken green plantain chunks, yuca pieces, and corn cob rounds into the pot.
- 05
Cover pot tightly and simmer for 20 minutes longer until green plantains and yuca are fork-tender.
- 06
Stir in fresh chopped cilantro, adjust salt to taste, and ladle generous portions into deep bowls.
A LITTLE KITCHEN KNOW-HOW
Hand-Broken Starch Thickening
Snapping green plantains into rough chunks to expose raw cell structure, naturally thickening hearty stews as they simmer.
Notes from the kitchen
- Break the raw green plantain into chunks using your thumbs or spoon edge instead of cutting clean with a knife; raw starches release faster to body the broth.
- Peel yuca carefully to remove both outer brown bark and inner pinkish skin layert.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.