Cocido boyacense

Prepare the beans, tubers and meats Rinse the 225 g broad beans and blanch them in boiling water for 2 minutes; drain and slip off any tough outer skins. Scrub the 225 g hibias, 225 g cubios, 225 g chuguas and 450 g potatoes well without peeling them. Trim rough ends and remove damaged spots. Cut the corn into serving-size pieces. Keep the 450 g beef ribs and 450 g pork shoulder on a separate board from ready-to-eat produce, then wash hands, utensils and surfaces.

Make the first guiso Heat 15 ml of the oil in the large pot over medium-low heat. Add the 75 g chopped onion, 60 g chopped long scallion and 9 g minced garlic. Cook for 5–7 minutes, stirring, until soft and fragrant but not browned. Add the bay leaf, thyme, oregano, 6 g of the salt and 1 g black pepper. Stir for 30 seconds. This aromatic base should coat the bottom of the pot before the meat and tubers are layered in.

Layer the ingredients by cooking time Arrange the 225 g chuguas and 450 g beef ribs over the guiso, followed by the corn and 450 g potatoes. Add the 450 g pork shoulder, then layer the 225 g hibias, blanched broad beans and 225 g cubios on top. Pour in the warmed 240 ml milk and 240 ml water. Sprinkle over the remaining 6 g salt. The liquid will not cover the ingredients; the covered pot cooks them gently in their own steam and juices. Bring just to a simmer over medium heat.

Simmer the first layers gently As soon as the liquid simmers, reduce the heat to low and cover the pot. Cook for about 35–40 minutes without stirring, keeping only a quiet simmer. Check once that the bottom is not catching; if needed, add a small splash of hot water. The corn and potatoes should begin to soften, and the beef rib should be progressing toward tenderness. Avoid a vigorous boil, which can break the tubers and cloud the broth.

Add the longaniza and finish the stew Nestle the 450 g longaniza among the ingredients without crushing the tubers. Cover and continue cooking for about 25–30 minutes, until the potatoes and native tubers are tender but still intact and the meats are fully cooked. Check a thick beef or pork piece with a clean food thermometer, away from bone: whole cuts should reach at least 63 °C and rest for 3 minutes; pork sausage should reach 71 °C. This long stew will usually exceed those minimums. If any piece is not tender or has not reached its safe temperature, continue simmering and check again.

Cook the fresh tomato-scallion guiso While the stew finishes, heat the remaining 15 ml oil in a skillet over medium-low heat. Add the 60 g scallion strips and cook for 2 minutes until just softened. Add the 225 g peeled, chopped tomatoes and cook for 8–10 minutes, stirring, until they collapse into a chunky, spoonable sauce. Taste and add a pinch of the measured salt only if needed. Keep this guiso separate from the pot so diners can add it to taste.

Rest briefly and serve in deep bowls Turn off the heat and leave the covered pot for 10 minutes. Remove the bay leaf. Ladle broth and tubers into 6 deep bowls, sharing the beef rib, pork and longaniza evenly. Spoon tomato-scallion guiso over each serving. Serve hot, taking care around the bones and the hot broth.