Caldo de Cola (Oxtail Broth)
Recipe category
Country
Region
Source
Receta de Berenice Cuéllar Tobar e Illia María Espinosa
Number of servings
8
Difficulty
Medium
Ingredients
1
piece(s) oxtail with skin, cut in pieces
1000
gr brown potato
1
piece(s) bunch of fine herbs
4
piece(s) scallion stalks
1
piece(s) garlic head
1
piece(s) onion studded with cloves (see basic broth introduction)
1
tbsp diluted annatto
pinch salt and pepper to taste
water as needed
Directions
- Cook the oxtail with all ingredients except the potato.
- Once the oxtail softens (in a pressure cooker it can take 1 hour), add the tuber cut in halves, wait until it's tender, and serve the broth with chopped cilantro and white rice. Watch out!
- If the oxtail skin has hairs, eliminate them by exposing them to flame.