The Andes · Volume 21, Colombia, the Andean Interior
Cocido boyacense
Boyacá, Colombia
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Cocido boyacense
Serves four
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
- Sauté the onion, spring onion and half the garlic.
- Add the tomato and colouring.
- Add the pork ribs, beef and chicken with enough water to cover.
- After 5 minutes, add the green beans, broad beans, sabanera potato, corn, thyme, bay leaf, chuguas and criolla potato, cover and cook 40 minutes.
- Season with salt for a further 5 minutes.
- Add the cubios and pea pods, cover, and simmer a last 15 minutes so the most delicate tubers are not overcooked.
- Serve with hogao spooned over and avocado, arepa or white rice alongside.
What a modern chef changes
Three Meats, One Plate
Method
- 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.
- Cook the vegetables conventionally in the pot's own reduced liquor.
- Combine all three meats with the vegetables only at the point of plating.
- Dehydrate a portion of the chuguas for roughly 18 hours into crisp chips, scattered over the finished dish.
- 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.