This is definitely not a typical dish, but I wanted to draw inspiration from my Latin American background and combine it with my Jewish culture.
Brisket is a traditional meat served on Passover, but I guarantee you have never tried it like this!
My mother’s side of the family is from Colombia and sancocho is a traditional thick soup that is eaten in Colombia but also Puerto Rico, Ecuador, Dominican Republic, and other Latin American cuisines. Each country has their own variation, but from what I have researched, all flavors are similar. This one happens to be kosher!
Sancocho is a soup, but also considered a stew. Its thickness is due to the use of different roots and tubers such as potatoes, yuca, and green plantain. The word “sancocho” comes from the verb “sancochar”, which means to parboil in Spanish.
Typically, meat with the bone in tact, such as a short rib is used for sancocho, since bones give off an exponential amount of flavor. However, with Passover coming up, I wanted to try a brisket.
Instead of the usual “first cut” we see, I used a “deckel” cut (also known as “2nd cut”) which is better in so many ways! Although “2nd cut” may imply that it is second best, I assure you – it’s far superior!
Deckel is a fattier piece of the brisket. Fat equals flavor, which makes it much tastier than its counterpart. A great explanation here: Griller’s pride.
I certainly love a traditional brisket for Passover, but if you’re looking for a change and something packed with flavor, I urge you to try this stick-to-your-ribs, one pot meal!
***Corn and Rice are considered Kitniyot and are traditionally not consumed by Ashkenazi Jews at Passover. Simply omit when preparing this dish for Passover. Of course, the flour should be omitted at Passover, and does not need to be substituted.
- 2 pounds,deckel brisket, cut in approximately 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- All purpose flour – (just enough to dust the brisket cubes) *OMIT DURING PASSOVER*
- Oil for browning meat
- SOFRITO: 1/2 large onion, 1 small green pepper, 1 large red pepper, 8 cloves fresh garlic, pinch of salt (pulsed in food processor)</span>
- Pinch of saffron
- 2 small, green plantains, cut in 3 inch pieces
- 1/3 of a large yuca, cut in 3 inch pieces (frozen is fine too)
- 1 large russet potato, cut in large pieces
- 1 corn on the cob, sliced in thinner rounds (frozen is fine too)
- 1 small red pepper, medium diced (mainly for color)
- 8 cups of water, or more, (if it gets too thick)
- 1 lime, juiced
- 1 bunch cilantro, chopped. (some reserved for garnish)
- Serve with white rice and avocado (it is just as delicious on the side, inside the soup bowl or the soup over the rice!
- In a large bowl, season the brisket with salt, cumin and paprika. Set aside.
- Meanwhile, combine sofrito ingredients and pulse in food processor. (chunky or smooth, it’s up to you) Set aside.
- Dust the brisket in flour, (omit during Passover) shaking off the excess. Heat a large pot, then add oil and brown the brisket on all sides. Remove browned meat and set aside. In the same pot, saute the sofrito, making sure to scrape up the browned food bits (aka fond) in the pan.
- Add the brisket back to the pot, along with the yuca and plantains and 4 cups water. Simmer on low heat for about 15 minutes. Add the rest of the ingredients and the rest of the water and simmer until the vegetables are fork tender and meat is soft.
- Adjust seasonings with salt and freshly squeezed lime juice. Garnish with fresh cilantro, and serve with white rice and avocado if desired.
Thanks for introducing me to sancocho, it looks great! I used to pass over 2nd cut brisket, not realizing that it’s far from inferior. Now that’s what I use most.
Thanks for stopping by! Sancocho is reaally so comforting, but it’s my first attempt! I like what you said – “pass over” 2nd cut..haha. It really is the better piece in my opinion!