To celebrate Argentina’s big win over Puerto Rico, we made this sancocho with an Argentine beef twist. Simple, delicious, and perfect for any occasion.INGREDIENTS

INGREDIENTS
- 1 kg (2.2 lb) Argentine beef flank steak, cut into chunks - 100 g (3.5 oz) smoked ham, diced - 1 onion, roughly chopped - 1 green bell pepper and 1 red bell pepper, chopped - 3 ají dulce or small sweet peppers- 3 cloves garlic - ½ cup fresh cilantro - ½ cup culantro (or extra cilantro if not available)- 2 tablespoons olive oil - 1 teaspoon oregano - 1 teaspoon cumin - Salt and pepper to taste - 2 green plantains, peeled and cut in pieces - 1 medium sweet potato (batata), diced - 1 yautía (malanga/taro), diced - 1 corn on the cob, cut into sections - 2 liters (8 cups) beef broth or water

INSTRUCTIONS
1️⃣ Make the sofrito
In a food processor, blend onion, peppers, ají dulce, garlic, cilantro, and culantro until you get a coarse paste.
2️⃣ Sauté the ham and peppers
Heat olive oil in a large pot or wok over medium heat. Add diced smoked ham and red bell pepper. Cook until the ham starts to release fat and the pepper softens slightly.
3️⃣ Add the sofrito
Stir in a few spoonfuls of the sofrito and let it cook for about 3–4 minutes until fragrant and slightly reduced.
4️⃣ Add the meat
Add the Argentine beef flank steak chunks. Season with salt, pepper, oregano, and cumin. Stir well to coat with the sofrito and let the meat brown slightly.
5️⃣ Add the broth and simmer
Pour in the beef broth, stir, and bring to a boil. Lower the heat and simmer for about 30 minutes, allowing flavors to combine.
6️⃣ Add root vegetables
Add plantains, yautía, and sweet potato. Continue simmering until tender.

7️⃣ Add the corn
Add corn pieces and simmer for another 10–15 minutes until all ingredients are soft and the broth has thickened a bit.
8️⃣ Serve
Serve hot in deep bowls with a bit of cilantro on top and, if you like, a drizzle of olive oil or a squeeze of lime.
Optional: serve with white rice and sliced avocado on the side.