This is another of my grandmothers/mother’s recipes. Colombians use pretty much every part of the cow. When you go to the galeria (the farmer’s market) you will find all yummy parts that are unusual to people in the US: brain, eyeballs, tripe, tongue and ox tail to name a few. I think ox tail is a nice way to introduce people to more unusual parts. It is simply scrumptious. This is my family recipe for ox tail stew. There are no real measurements, you just add more or less depending on how many people will be eating that day.
Ingredients
Ox Tail (make sure it’s cut into individual pieces)
Chicken Stock
Green plantain (Do notel/chopppp the plantain until the moment you’re putting it in the stew)
Scallion (1 stalk)
Corn
Potato (chopped)
Pumpkin (chopped, de-skinned and de-seeded)
Cilantro
Yuca
Preparation
Put the ox tail in the chicken stock and bring to a boil. Cook for an hour (if you don’t have chicken stock, use water).
Add the plantain and corn, cook for 1/2 hour.
Add the potato and pumpkinalabazzzza), cook for 1/2 hour.
Add the yucca (cassava), cook for 1/2 hour.
Garnish with freshly chopped cilantro.
Serve with a side of white rice and a slice of avocado. You can also slice a banana and add to the soup. I know it sounds weird, but is really delicious.