Ingredients
Scale
- 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)