Lenox's Sancocho

• servings: 6 servings

Ingredients

1 medium green bell pepper, ribs and seeds removed, cut into large pieces

1 Cubanelle pepper or medium green bell pepper, ribs and seeds removed, cut into large pieces

2 small onions, finely chopped, divided

5 culantro leaves or 2 cups (loosely packed) cilantro leaves with tender stems; plus chopped culantro or cilantro for serving (optional)

11 garlic cloves, finely chopped, divided

3 lb. 3"-long English-style bone-in beef short ribs

2 tsp. sazón con culantro y achiote (such as Goya)

2 Tbsp. distilled white vinegar

7 Tbsp. extra-virgin olive oil, divided

1 Tbsp. plus 1 tsp. adobo seasoning (such as Goya)

1 Tbsp. plus 1½ tsp. dried oregano

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

¼ tsp. freshly ground pepper, plus more

8 cups low-sodium beef broth

1 cup tomato sauce

3 ears of corn, husked, cut into 4"-long pieces

¼ large acorn squash, peeled, cut into 2" pieces

2 large carrots, peeled, halved, cut into 1"-thick half-moons

4 small Yukon Gold potatoes, cut into 2" pieces

1 large green plantain, peeled, cut into 1½" pieces

1 small yuca, peeled, cut into 2" pieces

Directions

Blend 1 medium green bell pepper, ribs and seeds removed, cut into large pieces, 1 Cubanelle pepper or medium green bell pepper, ribs and seeds removed, cut into large pieces, 1 small onion, finely chopped, 5 culantro leaves or 2 cups (loosely packed) cilantro leaves with tender stems, and 6 garlic cloves, finely chopped, in a blender on medium-high, adding a splash of water if needed to get things moving, until mostly smooth and no large pieces of vegetable remain, about 30 seconds. Transfer 5 Tbsp. sofrito to a small bowl, cover, and chill.

Transfer remaining sofrito to a large bowl and add 3 lb. 3"-long English-style bone-in beef short ribs, 2 tsp. sazón con culantro y achiote, 2 Tbsp. distilled white vinegar, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. adobo seasoning, 1 Tbsp. dried oregano, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper and toss until ribs are evenly coated. Cover and chill at least 2 hours and up to 12 hours.

Heat 3 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over high. Brushing off marinade and working in batches as needed, cook ribs, turning occasionally, until deeply browned all over, 7–9 minutes per batch. Transfer to a large plate.

Reduce heat to medium. Add remaining 1 small onion, finely chopped, and 2 Tbsp. extra-virgin olive oil and cook, stirring often, until onion is softened, about 5 minutes. Add reserved 5 Tbsp. sofrito and remaining 5 garlic cloves, finely chopped, and cook, stirring often, until fragrant, 2–3 minutes. Return ribs to pot; add 8 cups low-sodium beef broth, 1 cup tomato sauce, and remaining 1½ tsp. dried oregano and 1 tsp. adobo seasoning. Reduce heat to low; cover and cook, stirring occasionally, until meat is just about tender (it should still be clinging to the bone), 2½–3 hours.

Uncover and skim fat from surface; add 3 ears of corn, husked, cut into 4"-long pieces, ¼ large acorn squash, peeled, cut into 2" pieces, 2 large carrots, peeled, halved, cut into 1"-thick half-moons, 4 small Yukon Gold potatoes, cut into 2" pieces, 1 large green plantain, peeled, cut into 1½" pieces, and 1 small yuca, peeled, cut into 2" pieces. Cook until vegetables are tender, 40–60 minutes. Skim as much fat from surface as possible; add a splash or so of water if liquid has reduced too much. Taste stew and season with more salt and pepper if needed. Top with chopped culantro if desired.