Cocido boyacense

As tradition built it

Cocido boyacense

Serves four. About 1 hour 5 minutes.

Ingredients

• 500g pork ribs
• 500g beef, cubed
• 500g chicken pieces
• 500g cubios
• 500g chuguas
• 500g green beans
• 500g peas, in the pod
• 500g broad beans
• 500g papa sabanera, small
• 500g papa criolla
• 8 tomatoes, diced
• 2 onions, finely chopped
• 3 spring onion
• 6 garlic cloves
• to taste thyme
• to taste bay leaf
• to taste salt
• to taste colouring
• 2 cobs, cut into pieces corn
• to serve hogao, to serve
• to serve avocado, arepa or white rice, to serve

Method

1. Sauté the onion, spring onion and half the garlic.
2. Add the tomato and colouring.
3. Add the pork ribs, beef and chicken with enough water to cover.
4. After 5 minutes, add the green beans, broad beans, sabanera potato, corn, thyme, bay leaf, chuguas and criolla potato, cover and cook 40 minutes.
5. Season with salt for a further 5 minutes.
6. Add the cubios and pea pods, cover, and simmer a last 15 minutes so the most delicate tubers are not overcooked.
7. Serve with hogao spooned over and avocado, arepa or white rice alongside.

What a modern chef changes

Three Meats, One Plate

Method

1. Cook the pork ribs, beef and chicken separately, each sous vide to its own correct doneness, rather than together in one pot for a uniform time that suits none of the three perfectly.
2. Cook the vegetables conventionally in the pot's own reduced liquor.
3. Combine all three meats with the vegetables only at the point of plating.
4. Dehydrate a portion of the chuguas for roughly 18 hours into crisp chips, scattered over the finished dish.
5. Reduce the pot's own vegetable and tomato liquor through a chinois to a glossy, concentrated sauce, spooned over the composed plate in place of the looser traditional broth.