RECIPE OF

RIB SANCOCHO
1 GREEN BANANA, PEELED AND CUT INTO 4
5 AND 1/2 CUPS OF WATER
PARTS
3 STALKS OF FINELY CHOPPED LONG ONION
½ POUND PEELED CASSAVA, WASHED AND
INCLUDING THE GREEN PART
CUT INTO 4 PIECES
1 POUND LEAN BEEF RIB CUT INTO 4 PIECES
1/2 POUND PASTUSA POTATOES PEELED,
2 ENVELOPES OF MAGGI RIB BROTH
WASHED AND CUT INTO 4 PIECES
1 SPRIG OF CILANTRO
1 TABLESPOON OIL
2 SMALL YOUNG EARS, EACH DIVIDED INTO
2 RED TOMATOES, SKINNED AND FINELY
2 PARTS
CHOPPED
1 TABLESPOON FINELY CHOPPED CILANTRO

1. Pour 5 cups of water into a pressure cooker over

medium heat, (reserve the remaining half cup of
water). Add a finely chopped onion stem, the meat,
the cilantro branch and the envelope and a half of
SHREDDED MAGGI RIB BROTH (reserve the
remaining half envelope).
2. Cover the pot and cook for 30 minutes or until it
beeps for the first time.
3. Carefully uncover the pot, after 30 minutes of
cooking, add the cob, banana, cassava and potato,
cook for 30 more minutes or until all the ingredients
are soft and the broth thickens a little.
YINA FERRER 4. Heat the oil in a frying pan over medium heat for 3
IVONNE URRUTIA minutes. Add the remaining finely chopped onion
wedges, the tomato, cilantro, the reserved half cup
PRIMER SEMESTRE PFC of water and the reserved half envelope of
I. NORMAL SUPERIOR SHREDDED RIB BROTHER and cook for 5 minutes.
5. Serve the sancocho on 4 plates in equal portions and
MONTES DE MARIA put the hogao on top.