Caribbean Style Sancocho

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What makes this version caribbean is the use of vegetables found more commonly in the caribbean. dh is from colombia and has never heard of some of these ingredients. i've provided several options as far as the vegetables go so you can use whatever you can find. green plantain, yautia, yucca root, potatoes all have a neutral taste. the yellow platain, sweet potato, batata, and squash are slightly sweet. i don't know if you have a secret way to cut the corn into rounds, but i find that i have to cook the corn first to soften the cob. i add it add serving time.

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Steps

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Heat the oil in a large dutch oven over medium to low heat.

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Add garlic , meat , and onions , cooking until meat is well browned and onions start to caramelize , about 5 minutes.

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Stir in the green pepper , celery , aji dulce , cilantro , salt , pepper , and beef stock.

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Cook until liquid is reduced by half , about 1 hour.

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Add remaining ingredients and continue to cook until meat is tender and vegetables are soft , an additional 30 minutes.

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What i do is cook it first either by boiling or in the microwave.

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This softens the cob so it is easier to cut.

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I add the corn at serving.

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Ingredients

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olive oil, garlic cloves, top round beef, onion, green pepper, celery, aji bell peppers, fresh cilantro, kosher salt, fresh ground black pepper, tomatoes, beef stock, chicken broth, green plantains, sweet potatoes, new potatoes, chayote, ear of corn