Sancocho (Colombian Beef and Plantain Soup)

Ingredients

• 1 ½ 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
• Papri Fresh
• 6 quarts water
• 1 ½ pounds lean stew beef, cut into bite-sized cubes
• 3 green plantains
• 1 ½ pounds frozen yuca

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    623 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 49 grams protein; 149 milligrams cholesterol; 2535 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Remove all excess fat from the oxtail. In a deep soup pot, place the oxtail, scallions, garlic, cilantro, salt, pepper and paprika. Cover with water, and let stand for 10 minutes.
2. Bring liquid to a rolling boil, and cook for 10 minutes, skimming off the fat. Lower heat, cover and simmer for 45 minutes.
3. 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.
4. 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.

• Frozen yuca can be found in many Spanish groceries.

2 hours 45 minutes