BS: a pot of San Cocho

Subject: a pot of San Cocho
From: paddymac
Date: 30 Oct 00 - 08:13 PM

The gods conspired and led me to a couple packages of ox-tails in the grocer's on Friday. Today I realized I didn't have the other ingredients to make San Cocho, so early this morn I was back at the store and it's been cooking all day. I'm sitting here nearly slobbering all over the keyboard just smelling the stuff. I learned how to make it during a visit to Colombia several years ago. It's really simple: ox tails, yucca, plaintains, spuds and onions, seasoned with salt, black pepper, basil and coriander. After all the good stuff is gone, I turn the broth into a hearty soup with either rice or barley. Hmm! It's a pot full of good eating that lasts as long as you want it to. We have a bit of fall in the air tonight, so it's just the right thing at the right time. Ya'll come on in and have a bowl or two.

Subject: RE: BS: a pot of San Cocho
From: MMario
Date: 30 Oct 00 - 08:21 PM

ox tail is one of the foods of the gods....rich, tasty. gad, I love it. that recipe sounds gooooooood.

Subject: RE: BS: a pot of San Cocho
From: Bert
Date: 31 Oct 00 - 11:30 AM

Remember when ox tails were 'cheap food'. They sell them around here for about the same price as reasonable steak.

Subject: RE: BS: a pot of San Cocho
From: MMario
Date: 31 Oct 00 - 11:43 AM

they are higher per pound here then a lot of steak

Subject: RE: BS: a pot of San Cocho
From: Kim C
Date: 31 Oct 00 - 04:51 PM

I never had oxtails before - they look kind of disgusting at the grocery. But I'll try anything once. Sounds good to me!

Subject: RE: BS: a pot of San Cocho
From: Morticia
Date: 31 Oct 00 - 06:14 PM

Yucca is what exactly? Here it's a rubber plant but I'm guessing you don't mean that, do you?

Subject: RE: BS: a pot of San Cocho
From: mousethief
Date: 31 Oct 00 - 06:21 PM

You can eat yucca? I mean the snails love it but I didn't think humans could eat it. I assume you eat the root tubers?

Alex
O..O
=o=

Subject: RE: BS: a pot of San Cocho
From: paddymac
Date: 01 Nov 00 - 01:47 AM

about yucca - it's a starchy tuber commonly used in latin american cuisine. It's rather elongate, and usually waxed when found in the grocers', and you can use it like a spud, but it's a better thickener. I converted the last of the pot to soup tonight by adding a bit of water and barley. I hadn't made it in quite some time and have been really enjoying this batch. I'm guessing there's about two days worth of soup left. Well, there should be, but one of my boys moved back home for awhile, so it may not last as long as I hope. Ox-tails seem to have become almost an oddity in the market here, but these were suprisingly inexpensive at $1.89/#. I suspect it would be just as good if made with pot-roast or chuck steak.

Subject: RE: BS: a pot of San Cocho
From: Ely
Date: 01 Nov 00 - 07:34 PM

I don't suppose you'd post a more specific recipe (doesn't have to be REALLY specific)? It sounds interesting and there are some unusual grocery stores in my area . . .

Subject: RE: BS: a pot of San Cocho
From: paddymac
Date: 02 Nov 00 - 12:26 AM

There's nothing magic about this recipe, but here's how I do it (usually).

1. Put the oxtails in an 8 qt stock pot; cover w. water; bring to a boil then turn it down and simmer about 4 hours.
2. Peel about 2 # of yucca and cut into bite-sized pieces. Toss it in the pot and cook about another hour.
3. Take 2-3 ripe, but not yet blackened, plantains; peel, and cut into approximate half inch thick slices. Peel about 2 # red potatoes and cut into bite-sized pieces. Take 3-4 medium yellow onions, peel and cut in eighths. Add plaintains, potatoes and onions to pot and continue to simmer.
4. About half hour after adding the plantains, potatoes and onions, add salt to taste, then black pepper to taste, the basil and cilantro to taste. It takes more dried basil & cilantro than fresh. Don't worry about using too much, as they are the dominant flavors you're after. Let is simmer another half hour or so the blend the flavors, then enjoy.

The ox tails make a rich and flavorful broth. After you've eaten your fill, de-bone any remaining tail sections, add barley or rice to soak up most of the remaining broth, and simmer another 20-30 minutes (covered). You can leave it on low over-night (be sure there's enough liquid), or refrigerate till the next day and re-heat. This is a "country stew" type of dish, and you can pretty much add whatever you've got handy, and replenish as needed. Feel free to experiment, but try the simple version first to get a sense of the flavor.

Subject: RE: BS: a pot of San Cocho
From: paddymac
Date: 02 Nov 00 - 12:34 AM

Correction: In 4 above, I add the basil and cilantro first (probably in an approximate 2:1 ratio), and then add the salt and pepper just before serving. Be sure the cook is kept supplied with his/her favorite libation as needed. And remember, this aint no haughty kwizeen. It's latin country cookin' at its best. Relax and enjoy the cookin' and the eatin'.