Sancocho (Chicken and Beef Soup with Root Vegetables)

• 1 large Yellow onion
• 4 cloves Garlic
• 600 g Beef shank, bone-in
• 6 pieces Chicken drumsticks, skin on
• 2 tsp Fine sea salt
• 450 g Root cassava, firm, waxy flesh
• 400 g Sweet potato, firm
• 1 large Plantain, yellow with a few black spots
• 20 g Fresh coriander, leaves and tender stems
• 2 pieces Lime, juicy
• 1 large Avocado, ripe but firm

1. Halve and peel the onion, then slice it. Peel the garlic and lightly crush the cloves.
2. Put the beef shank in a stockpot with 2 litres of cold water, then bring to a gentle boil. Skim off any foam, add the onion, garlic and 1 tsp of the salt, then simmer gently for 45 minutes, partially covered.
3. Add the chicken drumsticks and return to a gentle simmer. Cook for 20 minutes, skimming the surface if needed.
4. Meanwhile, peel the cassava and cut into chunky pieces, removing any tough core. Peel the sweet potato and cut into similar chunks; peel the plantain and cut into thick slices.
5. Add the cassava to the pot and simmer for 15 minutes. Add the sweet potato and plantain, then simmer for 15 to 20 minutes more, until the vegetables are tender and the broth looks slightly thickened.
6. Finely chop most of the coriander, reserving a little for serving. Stir the chopped coriander into the soup and squeeze in the juice of 1 lime; taste and season with the remaining salt if needed.
7. Slice the avocado and cut the remaining lime into wedges. Ladle the sancocho into bowls and serve with avocado, lime wedges and the reserved coriander on top.

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