Oxtail Soup II

This recipe hails from Sri Lanka and includes chopped cabbage, sliced cucumbers, tomatoes, carrots, and potatoes. All of the ingredients are placed in a large stock pot and simmered until tender.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 908 Calories

Ingredients

• ground black pepper to taste
• 2 onions, chopped
• 2 carrots, chopped
• 4 cubes beef bouillon
• 6 stalks celery, chopped
• 1 pound cubed beef stew meat
• ½ medium head cabbage, chopped
• 1 pound beef oxtail
• 6 potatoes, chopped
• 2 Roma (plum) tomatoes, quartered
• 2 cucumbers, sliced

Recipe Instructions

Step 1

In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.

Step 2

Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.