Sancocho de Carne o Gallina: Casanare Meat and Hen Soup

Prepare the vegetables and separate the raw meat Cut the plantains, cassava and potatoes to the sizes listed. Remove the tough central fibre from the cassava pieces if present. Divide the long onion, garlic and cilantro as listed between the broth and finishing groups. Keep the raw hen or beef on a separate tray and wash hands, knife and board after handling.

Start the meat broth Put the selected meat in a large, heavy pot with 3 L cold water, the long onion sections, crushed garlic, cilantro stems, 4 g salt and black pepper. Bring slowly to a boil, skimming foam from the surface. Lower the heat to a gentle simmer and partially cover. For hen, simmer about 90–120 minutes; for beef, about 100–140 minutes, until the meat is tender enough to pierce easily. Add hot water if needed to keep the meat covered. Check the thickest hen piece reaches 74°C; beef must reach at least 63°C and then continue simmering until tender.

Add the green plantain Stir in the plantain pieces and keep the pot at a gentle simmer for about 15 minutes. Avoid vigorous boiling, which can break up the fruit before the firmer roots are cooked. If the pot has reduced substantially, add enough hot water to keep the ingredients mostly submerged.

Add the cassava Add the cassava and simmer for about 15–20 minutes. Test a piece with a thin knife: it should be beginning to soften but still hold its shape. Older or especially firm cassava may need a little longer. Keep the heat low enough that the broth bubbles steadily without tossing the pieces around.

Add the potatoes Stir in the potatoes and the remaining 4 g salt. Simmer for about 18–22 minutes, until the potatoes and cassava are tender and the plantain yields easily when pressed. The broth may turn slightly fuller as starch escapes from the edges; avoid stirring hard enough to mash the vegetables.

Finish the broth Lift out a piece of meat and check tenderness and safe temperature once more, especially with hen. Taste the broth and adjust only if needed; it will taste saltier as it reduces. Stir in the finely sliced long onion, chopped garlic and chopped cilantro. Simmer gently for 3–4 minutes so the fresh aromatics soften without losing all their fragrance.

Serve hot Divide meat, plantain, cassava and potato among 6 deep bowls. Ladle over plenty of broth and offer the measured lime juice at the table. If the meat is attached to bones, warn diners and provide a small plate for them. Serve promptly while steaming hot.