Sancocho de siete carnes (Seven meat stew) is a traditional Dominican (from the Dominican Republic) recipe for a classic soup/stew made from seven different meats cooked with vegetables and maize in a herby base. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Seven meat stew (Sancocho de siete carnes).
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This is counted as the national soup of the Dominican Republic. This recipe calls for yautia, the edible corms of Xanthosoma sagittifolium, or tannia, a tropical flowering plant from the family Araceae. It produces an edible, starchy corm. X. sagittifolium is native to tropical America where it has been first cultivated. Around the 19th century, the plant spread to Southeast Asia and Africa and has been cultivated there ever since. X. sagittifolium is often confused with the related plant Colocasia esculenta (Taro/cocoyam). Indeed, if you can't get yautia then taro/cocoyam is probably the best substitute.
Ingredients:
500g beef stewing steak, cut into small pieces
500g goat meat, cut into small pieces
500g stewing pork (eg belly, or chump end] cut into small pieces
juice of 2 limes
1 tsp coriander or parsley leaves, minced
½ tsp dried oregano, crumbled
1½ tsp garlic, crushed
1½ tsp salt
4 tbsp vegetable oil
500g chicken, cut into small pieces
500g pork ribs, cut into small pieces
500g bones from a smoked ham, cut into small pieces
500g pork sausage, (longaniza typically] cut into small pieces
2 corn cobs, cut into 2cm rounds, optional
225g auyama (kabocha squash), cut into 3cm pieces
3 green plantains, peeled, with 2 cut into 3cm pieces, one left whole
225g ñame (yam), cut into 3cm pieces
225g yautia (malanga/tannia), cut into 3cm pieces (substitute taro corms)
225g yuca (cassava), cut into 3cm pieces
Method:
Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Toss to coat the meat then set aside to marinate for at least half an hour (but )
Coat meat with the seasoning. Marinate for at least half an hour, better an hour.
In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering).
Cook stirring until browned. Add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and corn, and cook stirring for a couple of minutes.
Reduce the heat to medium and pour in 2.5l of water. Continue cooking until the mixture comes just to a boil. At this point add the auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, and add to the pot.
Simmer, covered, over low heat until the last ingredients you added are cooked through, the sauce should have thickened a little at this point as well. If, however, the stock dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste.
Adjust the seasonings to taste then take off the heat, turn into a warmed bowl and serve.
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