I still can’t believe that Anthony Bourdain is not with us anymore, he was one of my favourite Celebrity Chefs / TV Host and I learned a lot of new dishes from his two shows “No Reservations” and “Parts Unknown“, which I religiously follow. I was so shocked when I heard about his death last June, such a cool guy and will definitely miss his shows, such a loss. Our post today was one of the dishes I learned from him, Sancocho, a dish that he featured on No Reservations Season 8 Episode 13 in Dominican Republic.

When I first saw this dish, I know it would be amazingly good as I love soups where cheap meat cuts are used. In Dominican Republic Sancocho is synonymous with party, served on special occasions like baptism, birthdays and even weddings. A simple comfort food that is simply prepared with cheap and tasty meat cuts traditionally just beef, slowly cooked with corn, pumpkin, yams, cassava and plantains. There is also another fancier version called Sancocho de Siete Carnes (seven-meat Stew) whereas the name suggest uses seven types of meat like goat, chicken and pork in addition to the beef. I really like this dish an all-in-one dish, a comfort food, thanks Tony for introducing this. Today we well be making something in between the traditional and the fancy, using four types of meat cut.

Buen Provecho!

Prep time
Cook time
Total time
Serves: 6
  • 400 g beef brisket, cubed
  • 300 g beef tendons, cubed
  • 1 kg pork back bone, cut into sections
  • 1 pc bacon hock
  • 200 g taro, cubed
  • 200 g butternut squash, cubed
  • 3 pcs plantains, cut into sections
  • 2 corn cobs cut sections
  • 1 litre chicken stock
  • Juice from 1 lime
  • 1 tsp cilantro, chopped
  • ½ tsp oregano
  • 4 cloves garlic, minced
  • salt
  • oil
  1. In a pot add oil then brown meat pieces on all sides. Remove all the meat from the pot apart from the tendons then set it aside.
  2. Add the garlic and oregano, mix for a while then pour the chicken stock. Bring to a boil and slowly simmer for 1 hour.
  3. Add the brisket then continue to simmer for 30 minutes.
  4. Add the back bone and bacon hock, top up with water until all the meat is covered, bring to a boil then continue for 30 minutes.
  5. Add the corn and taro then continue for 30 minutes.
  6. Add the lime juice, squash and plantains. Season with salt then continue to cook for 30 more minutes or until everything is cooked through and tender.



1 Response

  1. mjskit says:

    I miss him as well. A great loss to society. Nice tribute Raymund.

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