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Mexican Oxtail Beef Soup
Mexican Oxtail Beef Soup
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Mexican oxtail soup: Rich, hearty broth with tender meat, spices, and veggies, slow-simmered to perfection.
Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds beef oxtail, cut into pieces
  • 1 pound cubed beef stew meat
  • 1 cube beef bouillon
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 0.5 teaspoon chili powder
  • 0.75 teaspoon ground cumin
  • salt and pepper to taste
  • 4 ears corn on the cob, broken in half
  • 3 carrots, coarsely chopped
  • 2 russet potatoes, cut into bite-sized pieces
  • 0.33333334326744 cup lentils, picked over and rinsed
  • 0.33333334326744 cup long grain rice
  • 1 cup frozen mixed vegetables
  • 1 head cabbage, cored and cut into 8 wedges
  • 8 corn tortillas
Instructions:
  • In a large soup pot over medium heat, sizzle oxtails and beef stew meat in olive oil until golden all over. Pour in enough water to submerge the meat, bring to a boil, then simmer gently for 30 minutes. Remove any foam that surfaces.
  • Add the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears to the pot. Stir well and let the soup simmer until the meat is very tender, approximately 2 hours. Then add the carrots and potatoes, continue simmering for another 30 minutes. Lastly, mix in the lentils, rice, mixed vegetables, and cabbage. Simmer until everything is tender, about 30 more minutes. To serve, place half an ear of corn in each bowl and serve with hot steamed tortillas on the side for dipping into the flavorful broth.

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