How can I ensure tender meat in sancocho?

[Kurt]

Seeking tips on how to achieve perfectly tender meat in sancocho. Should I adjust cooking time or try a specific cut of meat? Your expertise would be invaluable—can't wait to hear your suggestions!

 

[Caramellyy_]

Hey there! Tender meat in sancocho is all about the right cut and cooking time. I’ve found that using cuts with a bit of fat, like chuck or short ribs, really helps. They break down beautifully during slow cooking. Also, simmering the meat low and slow for a couple of hours ensures it gets tender without drying out.