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Sancochado is a traditional Peruvian soup and can be cooked with many different types of meat. In fact, when it first rose in popularity it was typically cooked with as many as twelve different meats at one time. I decided to use our bison chuck roast, which is one of my all time favorite cuts of meat to cook with.
It’s been frigid recently in Santa Fe, and I’ve been in the mood for lots of soups and stews. Beef and barley soup dates back to colonial times, or perhaps even further. It’s easy to understand why. The chunks of nourishing, flavorful meat combined with satisfying barley and vegetables makes for a wholesome and comforting meal. Simple herbs and spices along with a splash of balsamic vinegar (I also like using apple cider vinegar) are all you need to make this soup taste amazing. I opted to make this with bison chuck roast. The truth is, bison is and always will be my favorite over beef.
Also Read: British Bangers And Mash Made With Our Bison Sausage
Serve this soup on its own or with some crusty bread on the side. I love making a big pot and having it throughout the week as a quick and easy meal. This is also a great one to make with leftover meat you have that’s already cooked - simply add it back in at the end once the vegetables have cooked. I love adding grains to soup, it always feels like it really makes a complete meal. This would be a really great soup recipe to make in an Instant Pot, also.
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.
Also Read: How To Make The Most Delicious Gravy With Bison Tallow
Our bison live free range on over 5,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. When we introduced these bison to the land our ranch is on, they were the first buffalo to roam there in over 100 years. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
Ingredients:
Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Southwestern Bison Green Chile BBQ & Quinoa Casserole
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
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