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Hervido
Venezuelan Beef and Root Vegetable Soup
A hearty and comforting Venezuelan beef soup, similar to sancocho, featuring tender beef ribs simmered with a medley of root vegetables and corn. Perfect for a Sunday family meal.
๐ง ์ฌ๋ฃ
- 1 kg Beef ribs(Preferably bone-in for more flavor.)
- 500g Yuca (cassava)(Peeled and cut into large chunks (about 2-3 inches).)
- 300g Ocumo(Peeled and cut into large chunks (similar size to yuca). If unavailable, use taro root or potato.)
- 4 ears Corn on the cob(Cut into 2-3 inch sections.)
- 3-4 liters Water(Or enough to cover ingredients generously.)
- 1 large Onion(Quartered.)
- 4-5 cloves Garlic(Crushed.)
- 1 large bunch Cilantro(Tied together with kitchen twine for easy removal.)
- To taste Salt
- To taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large stockpot or Dutch oven, combine the beef ribs, quartered onion, and crushed garlic. Cover with 3-4 liters of cold water, ensuring the beef is fully submerged. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 1.5 hours. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. The beef should be starting to tenderize.
โฑ๏ธ 1 hour 30 minutes - 2
Add the prepared yuca and ocumo to the pot. Ensure they are submerged in the broth. Continue to simmer, covered, for another 45 minutes, or until the root vegetables are fork-tender but not mushy.
โฑ๏ธ 45 minutes - 3
Add the corn sections to the pot. Stir in the tied bunch of cilantro. Continue to simmer for an additional 20 minutes, allowing the corn to cook through and the flavors to meld. Season generously with salt and freshly ground black pepper to taste. Remove and discard the onion quarters and the cilantro bunch before serving.
โฑ๏ธ 20 minutes - 4
Ladle the hot soup into large bowls, ensuring each serving has a generous portion of beef, yuca, ocumo, and corn. Serve immediately, traditionally accompanied by white rice and slices of ripe avocado.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer broth, you can brown the beef ribs slightly before adding water.
- โThis soup is best enjoyed as a hearty Sunday lunch, often shared with family.
- โThe slow simmering process is key to tenderizing the beef and developing deep flavors, making it a restorative dish.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute beef ribs with chicken pieces (thighs and drumsticks work well) for a chicken hervido.
- Add other vegetables like plantains, malanga, or carrots along with the yuca and ocumo.