1.Remove all excess fat from the oxtail. In a deep soup pot, place the oxtail, scallions, garlic, coriander, salt, pepper and paprika. Cover with water, and let stand for 10 minutes.
2.Bring liquid to a rolling boil, and cook for 10 minutes, skimming off the fat. Lower heat, cover and simmer for 45 minutes.
3.Return soup to a boil, and add the stew beef. Cook for 5 minutes at a low boil while skimming off fat. Return to a simmer, and cook 45 additional minutes.
4.Peel the plantains. Cut them into 2-inch pieces. Add the plantains and the yuca to the soup, one piece at a time, making sure the soup continues to simmer as you add them. Simmer for another 45 minutes. Serve with aji pique; diners can add the sauce to the soup to taste. If desired, white rice can be added to the soup at the table.
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|Serving Size: 1 Serving (21452g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1614772.1mg||55682 %|
|Potassium 59722.6mg||1572 %|
|Total Carbohydrate 754.8g||222 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 754.8g|
|Protein 1049.2g||1499 %|
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Calories per serving: 7258
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