Here is a delicious recipe for the Dominican Sancocho De Siete Carnes including beef, pork, chicken and goat meat.
- 1 lb stew beef (flank, chuck or round)
- 1 lb goat meat
- 1 lb pork sausage (longaniza)
- 1 lb pork for stewing (belly or chump end)
- 1 lb chicken
- 1 lb pork ribs
- 1 lb bones from a smoked ham
- Juice of two limes
- 1 tsp chopped cilantro or parsley
- ½ tsp powdered oregano
- 1 tbsp mashed garlic
- 1½ tsp salt
- 4 tbsp canola oil
- 2.5 quarts water
- ½ lb white yam cut into 1″ pieces
- ½ lb calabaza squash cut into 1″ pieces
- ½ lb malanga (coco) cut into 1″ pieces
- 3 unripe plantains, 2 cut into 1″ pieces
- ½ lb cassava cut into 1″ pieces
- 2 corn cobs cut into ½” slices (optional)
- Cut all the meat into bite-size pieces.
- Rinse all the meat, except for the pork sausage, with lime juice.
- Place all the meat, except for the pork sausage, into bowls, and season with coriander, oregano, garlic, and 1/2 teaspoon of salt, ensuring all pieces are coated with the spices.
- Cover and refrigerate for at least half an hour to marinate.
- Heat oil over medium heat in a large pot and add the beef, stirring until browned.
- Cover and let simmer for 10 minutes.
- Add a few tablespoons of water if it looks dry, to prevent burning.
- Add the pork and simmer for 15 minutes, adjusting water if necessary.
- Add the rest of the meat to the pot, except for the chicken, and simmer for 15 minutes. Keep adding water as needed.
- Add the chicken and simmer for 5 minutes.
- Add 2 quarts of water to the pot and bring to a boil.
- Add the yam, calabaza, malanga, and the two cut plantains.
- Simmer, covered, for 15 minutes.
- Grate the remaining plantain to make it into a pulp, and add to the pot.
- Add all remaining ingredients, except for the salt.
- Simmer until all ingredients are cooked through, adding water as it evaporates, and stirring frequently.
- Season with salt, to taste.
- Serve hot with white rice, slices of avocado, and finish with hot sauce.
- The meats cook for different lengths of time for maximum tenderness and flavor. Please pay attention to the order in which meat is added.