Oxtails, a humble but beloved soup ingredient the world over, makes a hearty, thick and rich Mexican soup that's flavored with spices and vegetables, and simmered all afternoon.
Preparation Time
30 mins
Cooking Time
3 hr 30 mins
Total Time
4 hr
Calories
503 Calories
Recipe Instructions
Step 1
Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
Step 2
Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Ingredients
1 onion, chopped
2 tablespoons olive oil
salt and pepper to taste
1 cube beef bouillon
2 stalks celery, chopped
1 pound cubed beef stew meat
3 carrots, coarsely chopped
1 cup frozen mixed vegetables
2 pounds beef oxtail, cut into pieces
1 head cabbage, cored and cut into 8 wedges
8 corn tortillas
4 ears corn on the cob, broken in half
2 russet potatoes, cut into bite-sized pieces
0.5 teaspoon chili powder
0.75 teaspoon ground cumin
0.33333334326744 cup lentils, picked over and rinsed
