Remove all excess fat from the oxtail.

In a deep soup pot, place the oxtail, scallions, garlic, cilantro, salt, pepper, and paprika.

Cover with water and let stand for 10 minutes.

Bring liquid to a rolling boil and cook for 10 minutes, skimming off the fat.

Lower heat, cover, and simmer for 45 minutes.

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 for 45 additional minutes.

Peel the plantains.

Cut the plantains into 2-inch pieces.

Add the plantains and the yuca to the soup, one piece at a time, ensuring the soup continues to simmer.

Simmer for another 45 minutes.

Serve hot with aji pique sauce on the side.

Optionally, add white rice to the soup at the table.