SANCOCHO (COLOMBIAN BEEF AND PLANTAIN SOUP)
Web
Provided by Bryan Miller
Categories soups and stews, appetizer
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Ingredients:
- 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.
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