Sancocho Trifásico (Beef, Pork and Chicken) with Hogao

Method

1. Cut the beef into 5 cm pieces and the ribs into single bones, pat dry and season with a quarter of the salt and the pepper. Heat half the oil in a heavy 5 L pot on medium-high heat and brown the meat for 8 min, turning, until deep brown on all sides; work in batches if the pot is crowded. That browning is what gives the broth its depth.

   Add in this stepBeef shank (bone-in if possible) 300 gPork spare ribs 200 gSalt 0.4 tspBlack pepper 2 pinchVegetable oil ¾ tbsp

   medium-high heat

2. Pour in the water and scrape up the brown bits from the bottom with a wooden spoon. Add half the Welsh onion tied in a bundle, half the garlic (crushed), half the cumin and the coriander stems. Bring to the boil on high heat, skim, then lower to medium-low heat, half-cover and simmer for 55 min until the beef starts to turn tender.

   Add in this stepWater 2½ LWelsh onion or thick spring onions (cebolla larga) 1½Garlic cloves 2Ground cumin 0.4 tspFresh coriander, stems and leaves 7.5 g

   high heat→medium-low heat

3. Add the chicken, the plantain snapped by hand into 4 cm pieces, the corn cut into 4 cm rounds and another quarter of the salt, and simmer on medium-low heat for 15 min.

   Add in this stepBone-in chicken thighs 300 gGreen plantain 1Corn on the cob 1Salt 0.4 tsp

   medium-low heat

4. Meanwhile make the hogao: heat the rest of the oil in a 18 cm pan on medium heat and cook the remaining Welsh onion (finely chopped), the remaining garlic (chopped), the grated tomatoes, the achiote and the rest of the cumin for 9 min, until the liquid has evaporated and it looks jammy.

   Add in this stepVegetable oil ¾ tbspWelsh onion or thick spring onions (cebolla larga) 1½Garlic cloves 2Ripe tomatoes 1Ground achiote (annatto) ½ tspGround cumin 0.4 tsp

   medium heat

5. Add the cassava (6 cm pieces), the halved potatoes, the peeled small yellow potatoes, the hogao and the remaining salt to the pot and simmer on medium-low heat for 22 min, until the cassava is translucent and tender and the small yellow potatoes have melted into the broth, turning it golden and thick.

   Add in this stepCassava (yuca) 300 gPotatoes 250 gSmall yellow potatoes (papa criolla, or a floury potato) 120 gSalt ¾ tsp

   medium-low heat

6. Turn off the heat, remove the onion bundle, stir in the chopped coriander leaves, cover and leave for 10 min. This rest lets the flavours come together. Taste for salt.

   Add in this stepFresh coriander, stems and leaves 7.5 g

7. Serve Colombian-style: the meats on a big platter, the vegetables and broth in deep bowls, with avocado, lime and, if you like, rice on the side.

   Add in this stepRipe avocado 1Lime 1