Sancocho (Colombian Beef and Plantain Soup)

• 1 1/2 pounds oxtail, usually sold in 2-inch-long pieces
• 5 scallions
• 6 large garlic cloves, peeled and crushed
• 10 sprigs fresh cilantro
• 2 tablespoons coarse salt
• Papri Fresh
• 6 quarts water
• 1 1/2 pounds lean stew beef, cut into bite-sized cubes
• 3 green plantains
• 1 1/2 pounds frozen yuca

1. Remove all excess fat from the oxtail.
2. In a deep soup pot, place the oxtail, scallions, garlic, cilantro, salt, pepper and paprika.
3. Cover with water, and let stand for 10 minutes.
4. Bring liquid to a rolling boil, and cook for 10 minutes, skimming off the fat.
5. Lower heat, cover and simmer for 45 minutes.
6. Return soup to a boil, and add the stew beef.
7. Cook for 5 minutes at a low boil while skimming off fat.
8. Return to a simmer, and cook 45 additional minutes.
9. Peel the plantains.
10. Cut them into 2-inch pieces.
11. 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.
12. Simmer for another 45 minutes.
13. Serve with aji pique; diners can add the sauce to the soup to taste.
14. If desired, white rice can be added to the soup at the table.

scallions, garlic, cilantro, coarse salt, fresh, water, lean stew beef, green plantains, frozen yuca

Taken from cooking.nytimes.com/recipes/2400 (may not work)