Sancocho de Cola Valle (Oxtail Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
150 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
cup(s) water
1500
gr (1 1/2 kg) oxtail bones, meaty
4
piece(s) scallion stalks, whole and tied
4
piece(s) green plantains
500
gr yuca (cassava), peeled and cut
250
gr zapallo (squash), cut with its skin
2
piece(s) tender corn cobs, cut
2
clove(s) garlic, crushed
5
piece(s) wild cilantro
2
tbsp regular cilantro, finely chopped
pinch salt, pepper and cumin to taste
Directions
- In a sufficiently large pot, cook the oxtail and scallion in water on high heat for approximately 1½ hours (with pot covered), until meat is tender.
- Add the plantains, which should be peeled and split at the moment of adding to the broth, and let boil about 25 minutes.
- Add yuca, garlic, salt, cumin and pepper; after 10 minutes the zapallo, corn pieces and wild cilantro; and let conserve on low heat for 15 minutes.
- Serve the broth with the cocido and oxtail with yuca, zapallo and corn separately, sprinkled with Castilian cilantro.
- Accompany with ají pique, lemon juice (or sour orange), avocado or ripe banana.
- Also served with dry white rice, which can be incorporated into the broth.
- Should try not to stir the sancocho with metal utensils, as they tend to darken it. (Optional: degrease the broth and this fat is put to conserve with cooked yuca and served separately).