Delicious peruvian meal that you can easily make at home.

The Sancochado origins from the fusion of Spanish and Incan techniques in food preparation. According to the Iberian chroniclers, there existed a Pre Colombian dish called T’impú, which consisted of thick salty llama meat, potatoes, yuccas and corn.



  • 2 pounds beef chuck roast, boneless
  • 5 celery ribs, cut in three parts
  • 3 carrots, cut in three parts
  • 2 onions, cut in half
  • Salt and pepper
  • 1 tablespoon dried oregano
  • 1 sprig fresh hierbabuena
  • 2 corn ears, cooked
  • 2 sweet potatoes, cooked and cut in thick slices
  • 4 potatoes, peeled and cut in half
  • 1 pound yucca, peeled and cut in thick slices
  • 1 medium cabbage, cut in six parts lengthwise
  • Huancaina sauce (See Recipe)
  • Salsa criolla (See Recipe)


  • Put the meat, celery, carrot and onion in a saucepan with water to cover, and the lid on, over high heat. Add salt pepper, oregano and hierbabuena.
  • Bring to a boil and turn the heat to medium low. Simmer for 2.5 hours until the meat is fork tender, skimming every now and then.
  • When the corn and sweet potatoes are tender, let them cool, and cut the corn in three parts and the sweet potatoes in two parts.
  • When the meat is fork tender add the potatoes, and yucca, and cook for about 20 more minutes until the vegetables are tender too.
  • Add cabbage and cook for 5 more minutes. Taste for seasoning, and add salt and pepper, to taste.
  • Place the meat and vegetables in a serving plate and strain the broth, serving it in a soup bowl.