SANCOCHO (COLOMBIAN BEEF AND PLANTAIN SOUP)
Provided by Bryan Miller
Categories soups and stews, appetizer
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
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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Boris Burt
[email protected]This sancocho is a bit time-consuming to make, but it's worth the effort. The soup is absolutely delicious.
Ayush Singh
[email protected]I made this sancocho in my slow cooker, and it turned out perfectly. The beef was so tender, and the flavors had really melded together.
Sakariye Mahdi
[email protected]This sancocho is the perfect comfort food for a cold winter day.
Brian Gates
[email protected]I'm a beginner cook, and this sancocho recipe was easy to follow. The soup turned out great, and my family loved it.
Dilum Thamindu
[email protected]This sancocho was a labor of love, but it was totally worth it. The soup was so flavorful and satisfying, and the beef was fall-off-the-bone tender.
chidinma Ibeh
[email protected]I'm not a fan of plantains, so I omitted them from the recipe. The soup was still delicious, but I think it would have been even better with the plantains.
sumagaysay channel
[email protected]This sancocho was too salty for my taste. I think I'll reduce the amount of salt next time.
Madam X
[email protected]I'm a Colombian living abroad, and this sancocho recipe brought me right back home. The flavors were spot-on, and the beef was cooked to perfection.
Nancy Anabtawy
[email protected]This recipe is a great starting point for making sancocho. I added some additional spices and vegetables to give it a more personal touch.
Sahan Nimsara
[email protected]I followed the recipe exactly, but my sancocho turned out bland. I think I might have used the wrong type of beef.
Wahidullah Shinwari
[email protected]This sancocho was a hit at my party! Everyone loved the flavorful broth and tender beef. I will definitely be making this recipe again.
Felicia Asantewaa
[email protected]I've never had sancocho before, but this recipe made me a fan. The soup was hearty and satisfying, with a complex flavor profile. I especially enjoyed the combination of beef and plantains.
Md Ashik Sorkar
[email protected]This sancocho recipe exceeded my expectations. The broth was rich and flavorful, with a perfect balance of spices. The beef was tender and juicy, and the plantains added a unique sweetness and texture to the dish. My family loved it, and we'll defini