Sancocho de cola, also known as sancocho de rabo, is a traditional Colombian soup made with oxtail, a cut prized for producing deeply flavorful, gelatin-rich broths. Slow cooking makes the meat extremely tender and gives the broth its characteristic depth of flavor.
This dish is especially popular in rural areas and in homes that value long-simmered recipes. It is a comforting meal often served at family lunches, special gatherings, and weekends, alongside the traditional ingredients of Colombian sancochos.
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Colombian Oxtail Sancocho
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6
- Category: Soup
- Cuisine: Colombian
Ingredients
- 1.5 kg oxtail, cut into pieces
- 4 liters water
- 600 g yuca (cassava), peeled and cut into chunks
- 500 g papa pastusa (Colombian white potatoes), peeled and cut into chunks
- 500 g green plantain, peeled and cut into chunks
- 300 g corn on the cob, cut into rounds
- 200 g cebolla larga (long green onion), chopped
- 200 g ripe tomato, chopped
- 20 g garlic, minced (4 cloves)
- 15 g fresh cilantro, chopped
- 4 g ground cumin (2 teaspoons)
- 2 bay leaves
- 15 g salt
- 3 g black pepper
- 30 ml vegetable oil (2 tablespoons)
Preparation
- Make the guiso. Heat the oil in a large pot and sauté the cebolla larga, tomato, and garlic for 5 minutes. Add the cumin, bay leaves, salt, and pepper and stir until you have a fragrant base.
- Cook the oxtail. Add the oxtail and the water to the pot and bring to a boil. From that moment, cook for about 2 hours, skimming off the foam from time to time, until the meat is very tender and begins to fall off the bone. If it is still firm, extend the cooking time before continuing.
- Add the corn and plantain. Add them to the broth and cook for 20 minutes.
- Add the yuca. Add the yuca and cook 20 minutes more, until it begins to soften.
- Add the potatoes. Add the potatoes and cook for 20 to 25 minutes, until everything is tender and the broth is slightly thickened.
- Finish and serve. Add half of the cilantro, adjust the seasoning, and cook 3 more minutes. Serve hot in deep bowls, dividing the meat, vegetables, and broth, with the remaining cilantro on top.
Preparation Tips
If you can, ask the butcher to cut the oxtail into even pieces so it cooks uniformly.
Slow cooking is essential so the collagen in the oxtail gives the broth body and texture.
If you see excess fat on the surface, carefully skim it off during cooking.
Traditional Variations
In some regions, ñame (yam) is added for a thicker texture.
Some families add a small piece of arracacha to bring a touch of sweetness to the broth.
In country-style preparations, it is common to cook it over a wood fire.
Traditional Serving Style
Serve the sancocho piping hot with white rice, avocado, and Colombian ají. It is traditionally presented in deep bowls so you can enjoy the meat, the broth, and the vegetables together.
Recommended Side Dishes
- White rice
- Avocado
- Colombian ají (hot sauce)
- White arepas
- Lime
- Natural lulo juice
Frequently Asked Questions
Oxtail contains plenty of collagen and connective tissue which, when cooked slowly, produce a thick, flavorful broth with a very distinctive texture.
Generally between 2 and 3 hours, depending on the size of the pieces. The meat should be tender enough to separate easily from the bone.
Yes. A pressure cooker can considerably shorten the cooking time of the oxtail while keeping much of the traditional flavor.
Yes. Refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F).
Because the collagen released by the oxtail dissolves into the broth during the long cooking, giving it body and a silkier texture.
