SANCOCHO (COLOMBIAN BEEF AND PLANTAIN SOUP)

Sancocho (Colombian Beef and Plantain Soup) image

Provided by Bryan Miller

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 pounds oxtail, usually sold in 2-inch-long pieces
5 scallions
6 large garlic cloves, peeled and crushed
10 sprigs fresh cilantro
2 tablespoons coarse salt
Freshly ground black pepper, to taste
Paprika, to taste
1 1/2 pounds lean stew beef, cut into bite-size cubes
3 green plantains
1 1/2 pounds frozen yuca

Steps:

Remove all excess fat from the oxtail. In a deep soup pot, place the oxtail, scallions, garlic, cilantro, salt, pepper and paprika. Cover with 6 quarts water, and let stand for 10 minutes.
Bring liquid to a rolling boil, and cook for 10 minutes, skimming off the fat. Lower heat, cover and simmer for 45 minutes.
Return soup to a boil, and add the stew beef. Cook for 5 minutes at a low boil while skimming off fat. Return to a simmer, and cook 45 additional minutes.
Peel the plantains. Cut them into 2-inch pieces. Add the plantains and the yuca to the soup, one piece at a time, making sure the soup continues to simmer as you add them. Simmer for another 45 minutes. Serve with aji pique; diners can add the sauce to the soup to taste. If desired, white rice can be added to the soup at the table.