Oxtail soup

Name: Oxtail soup (Sancocho de cola)
Cuisine: Venezuelan
Ingredients: 1.8 kg/4 lb oxtail, cut into pieces; ¼ red (bell) pepper; 10 coriander (cilantro) sprigs, plus 45 ml/3 tbsp finely chopped fresh coriander; 10 coriander (cilantro) sprigs, plus 45 ml/3 tbsp finely chopped fresh coriander; 4 leaves culantro, if available, chopped; 2 corn on the cob, each cut into 4 pieces; 1 green plantain, peeled and cut into 1cm/½in pieces; 500 g/1¼ lb cassava, peeled and cut into 5cm/2in pieces; 450 g/1 lb pumpkin, peeled and cut into 2.5cm/1in pieces; salt and ground black pepper; salt and ground black pepper; 300 g/11 oz/2¾ cups cooked white rice, to serve

Sancocho de cola

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This soup is usually served with the meat on the bones, although it is almost falling off them, because it is so tender after the long, slow cooking. Oxtail is a cheap cut of beef which is full of flavour and makes a soup that everyone really enjoys.

Ingredients

1.8 kg/4 lb oxtail, cut into pieces
¼ red (bell) pepper

Americas
Venezuela
Colombia
Soup
Gluten-free
South America

Method

In a large pan over medium-high heat, brown the oxtail for 5 minutes. Add the red pepper, coriander sprigs and 2 culantro leaves, if using, with 3 litres/5 pints/13¼ cups water.
Bring the water to the boil then skim, lower the heat and simmer, hal