Best Peruvian Sancochado Recipe

3 lb (1 ½ kg) beef breast tip or short ribs ¼ pumpkin or squash 2 yellow corn cobs or white sweet shoepeg corn ½ cabbage fava beans beans or grains to taste ½ yucca or other root vegetable of choice 2 white potatoes


½ celery stalk ½ leek ½ carrot Herbs: parsley and mint Turnip and sweet potato, optional Salt to taste


Sauteing meat in boiling water not only tenderizes it but also ensures a clear and flavorful broth. 

Constantly removing impurities from the broth enhances its taste and appearance. 

Adding vegetables and other ingredients at the right moment infuses the dish with layers of flavor and nutrients. 

Releasing pressure safely and opening the lid reveals a delectable, steaming hot meal ready to be enjoyed.

Plating the meat and vegetables elegantly and serving the broth in a separate bowl enhances the dining experience.