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Ox Tail Stew


Ox Tail Stew

David’s all-time favorite for many, many years. As with Sinigang, the healthier version of this soup requires cooking the meat the night before so the fat can be easily skimmed out. See below the instructions for Ají, or Wacky Salsa, another family favorite.
Servings 8


  • 16 cups of water
  • 3 lbs meaty ox tail bones
  • 4 whole green onions tied together
  • 4 green plátanos you may opt for tostones, the frozen version from Publix
  • 1 lb yuca also found frozen at the store
  • 10 potatoes peeled and quartered
  • 2 garlic cloves
  • 3 Tbsp finely chopped cilantro
  • Salt pepper, and comino


  • The Day Before:
  • In a large pot, cook the meat together with the onion, salt, pepper, and comino.
  • Let it boil on high heat, covered, for approximately 1 and a half hours, or until the meat is tender.
  • Cool down, take out the meat, and store broth separately in refrigerator.
  • Next Day:
  • Bring the broth to boil, and add the potatoes, plátano, and yuca. Let it boil for 25 minutes. If the tostones are frozen, add those 10 minutes before the end of cooking time.
  • Put the meat back in the pot, and add spices to taste. You may want to add a couple of beef broth cubes.
  • Serve sprinkled with cilantro.
  • Accompany with ají and white rice.
  • Notes


    Photo by Key West Wedding Photography

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