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Sancocho to the firewood

Sancocho is a traditional Colombian recipe, it is made throughout the country with its variants and today we bring you my wife's version, cooked on firewood.

Hello everyone, today we will prepare a spectacular Colombian Biphasic Sancocho on firewood.


2 kilos of beef (ossobuco and oxtail)

8 chicken legs

3 or 4 peeled corn

3 or 4 peeled green plantain

1 piece of arracacha

3 or 4 red potatoes

3 or 4 yellow potatoes or white potatoes

a bunch of spring onion

3 stalks of celery

3 or 4 carrots

6 or 8 pieces of yucca or cassava

a piece of pumpkin

a bunch of coriander

1 teaspoon of Triguisar

7 cloves of garlic

1 tablespoon of cumin

1 tablespoon coriander powder

1 tablespoon onion powder


Start two hours before preparing the sancocho by salting the meat and chicken under the skin to enhance its flavor.

Next, chop the green plantains with your hands, cut the cob into small pieces and reserve.

This is the time to start lighting your fire, we are going to do it with firewood since it is how it is traditionally prepared and we have a lot of apple firewood from the pruning that we did to the tree during the spring, however you can do it in your stove in a normal pot or even a pressure cooker so that it is ready super fast.

Separately on the grill or in a skillet, mark the meat and chicken on both sides until golden brown, to trap the meat juices and enhance its flavor. Now in a large pot, add the meat along with the plantain and the cob, add water until covered and cook until the chicken is ready and remove it aside.

Cut the carrot, celery, pumpkin, potatoes and yucca into medium pieces, chop the garlic very small as well as the spring onion. When the meat is soft add all the vegetables and if it lacks water do not hesitate to add more.

Now is the time to add the seasonings to the soup, mix it and let it cook until the yuca is ready.

Chop the coriander very small and if you want, add a bit of chopped onion (the white part of the spring onion) to give it an extra flavor. 5 minutes before it is ready, add the cilantro, mix, taste and correct the flavor by adding more salt and remove it from the heat.

Remember that it is very important to let the sancocho rest for at least 20 minutes so that all the flavors are integrated.

That's it, serve it with a more cilantro on top and enjoy. We accompany this dish with white rice, fried patacones, avocado and we made a spectacular stew with which we covered the chicken. Definitely one of our favorite recipes.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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