Oxtail Soup Melody

If you like a great broth-based soup this is it. The juices from the oxtail make it different from any other meat soups. You can use different vegetables in it or the the ones in the recipe to your taste. Very easy to make if you have the time to spare. Perfect for a winter-time meal. Serve with corn tortillas or bread.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 119 Calories

Ingredients

• water to cover
• salt and ground black pepper to taste
• 1 ½ teaspoons ground cumin
• ⅓ cup chopped fresh cilantro
• 1 large onion, sliced
• ¼ teaspoon red pepper flakes
• 3 cloves garlic, crushed
• ¼ cup lime juice
• 1 teaspoon seasoned salt, or to taste
• 1 orange, juiced
• ½ head cabbage, sliced
• 3 carrots, peeled and chopped
• 1 pound beef oxtail, cut into pieces
• 2 (14 ounce) cans beef broth, or as needed
• 4 Yukon Gold potatoes, thickly sliced
• 4 Roma tomatoes, thickly sliced
• 2 cubes tomato-flavored bouillon (such as Knorr®)
• 3 bay leaves, broken in half

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Place oxtail in a baking dish and sprinkle seasoned salt over oxtail.

Step 3

Roast oxtail in a baking dish until well-browned, about 40 minutes. Remove from oven, reserving any drippings in baking dish.

Step 4

Heat beef broth, cabbage, potatoes, tomatoes, carrots, onion, orange juice, lime juice, garlic, bouillon, cumin, red pepper, bay leaves, salt, and black pepper together over medium heat in a large stockpot. Add oxtail and reserved drippings to soup; pour in water to fill stockpot halfway.

Step 5

Simmer soup, stirring occasionally, until vegetables are easily pierced with a fork, 30 to 40 minutes. Garnish with cilantro.