Lenox's Sancocho

"Sancocho recipes vary based on who's cooking it and whether you're tasting it in Puerto Rico, the Dominican Republic, or elsewhere. At Lenox, Reyes traces his family's path from San Juan to New York City to Seattle, always staying rooted in the Afro-Caribbean and Latin American food traditions of his ancestors. And, while the flavorful beef stew can be made with any kind of stew meat, Reyes builds his version on a base of short ribs marinated in homemade sofrito."

"Root vegetables are a common addition: You'll find versions with sweet potatoes, taro, yam, yuca, and more, alongside hearty vegetables like kabocha squash, calabaza (pumpkin), or corn on the cob. This Puerto Rican sancocho recipe features a hearty combination, but feel free to mix and match as you please. Once everything hits the pot, let it lazily bubble away on the stovetop. Short ribs need a long cooking time to break down their connective tissue-don't rush it!"

Sancocho varies by cook and region, with versions in Puerto Rico and the Dominican Republic. A restaurant version traces roots across San Juan, New York City and Seattle, rooted in Afro-Caribbean and Latin American culinary traditions. The stew uses short ribs marinated in homemade sofrito and includes root vegetables like sweet potatoes, taro, yuca, plus kabocha squash or corn. Ingredients simmer slowly until short ribs are fork-tender and falling from the bone. The stew pairs with white rice or cilantro. Reheat leftovers gently over low heat. A hard sear on short ribs adds flavor; brush off excess sofrito to avoid burnt bits.

Read at Epicurious