Oxtail sancocho is a traditional Colombian soup made with beef tail, a cut prized for producing rich, flavorful broths with a naturally silky texture. Slow cooking allows the meat to become exceptionally tender while enriching the soup with deep, savory flavors.
This hearty dish is especially popular in rural areas and among families who enjoy slow-cooked comfort foods. It is commonly served during weekend meals, family gatherings, and special occasions.
Ingredients
1.5 kg oxtail, cut into sections
4 liters water
600 g cassava, peeled and cut into chunks (5 cups)
500 g potatoes, peeled and cubed (4 medium potatoes)
500 g green plantain, cut into pieces (2 medium plantains)
300 g corn on the cob, sliced (2 ears)
200 g chopped scallions (1½ cups)
200 g diced ripe tomatoes (1½ cups)
20 g minced garlic (4 cloves)
15 g chopped fresh cilantro (1 cup)
10 g ground cumin (2 teaspoons)
2 bay leaves
15 g salt
3 g black pepper
30 ml vegetable oil (2 tablespoons)
Preparation
- Prepare the sofrito, heat the oil in a large pot and sauté the scallions, tomatoes, and garlic for about 5 minutes. Add the cumin, bay leaves, salt, and pepper.
- Cook the oxtail, add the oxtail and water. Simmer for about 2 hours, skimming any foam from the surface, until the meat becomes very tender.
- Add the corn and plantain, stir them into the broth and cook for 20 minutes.
- Add the cassava, cook for another 20 minutes until it begins to soften.
- Add the potatoes, continue cooking for 20 to 25 minutes until all vegetables are tender and the broth is slightly thickened.
- Finish the soup, add half of the cilantro, adjust seasoning, and simmer for 3 more minutes.
- Serve hot, divide the meat, vegetables, and broth among bowls and garnish with the remaining cilantro.
Chef’s Tips
Ask your butcher to cut the oxtail into evenly sized pieces for more consistent cooking.
Slow cooking is essential for extracting collagen and flavor from the oxtail.
Skim excess fat from the surface if needed during cooking.
Traditional Variations
Some regions add yam for a thicker consistency.
A small amount of arracacha is sometimes included for subtle sweetness.
Traditional countryside versions are often cooked over wood-fired stoves.
Traditional Serving Style
Serve hot with white rice, avocado, and Colombian hot sauce. Deep bowls are traditionally used to showcase both the broth and the generous portions of meat and vegetables.
Recommended Side Dishes
- White rice
- Avocado
- Colombian hot sauce
- White corn arepas
- Lime wedges
- Lulo juice
Did You Know?
Oxtail has long been valued in Latin American cooking because of its ability to create intensely flavorful broths. In Colombia, it became a favorite ingredient for hearty sancochos thanks to the rich texture it contributes during slow cooking.
Although less common than chicken or three-meat versions, oxtail sancocho is highly appreciated by lovers of traditional comfort food.
Frequently Asked Questions
The collagen in oxtail creates a richer, silkier broth and gives the soup a deeper flavor than many other sancocho variations.
Typically between 2 and 3 hours, or until the meat becomes tender enough to pull easily from the bone.
Yes. A pressure cooker significantly reduces cooking time while still producing excellent results.
Many people believe it does, as the flavors continue to develop during storage.
The collagen released from the oxtail naturally thickens the broth during the long cooking process.
