Sancocho (Colombian Beef and Plantain Soup)

Preparation

1. Step 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 6 quarts water, and let stand for 10 minutes.

2. Step 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. Step 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. Step 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.