Mexican Oxtail Beef Soup

Method2 steps · about 3 hr 50 min

1. 1

   Step 1: Heat the olive oil (2 tablespoons) in a large soup pot over medium heat, and brown the oxtails and beef stew meat (1 pound) 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.

   Simmer Oxtail · 30 minUses 2 tablespoons olive oil · 2 pounds beef oxtail, cut into pieces · 1 pound cubed beef stew meat (optional)

2. 2

   Step 2: Drop in the bouillon cube, onion (1), celery (2 stalks), chili powder (½ teaspoon), cumin (¾ teaspoon), 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 (3) and potatoes (2), simmer for 30 more minutes, then stir in the lentils (⅓ cup), rice, mixed vegetables (1 cup), and cabbage (1 head). 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 (8) for dipping in the broth.

   Simmer Until Tender · 120 minUses 1 pound cubed beef stew meat (optional) · 1 cube beef bouillon · 1 onion, chopped · 2 stalks celery, chopped · ½ teaspoon chili powder · ¾ teaspoon ground cumin · salt and pepper to taste · 4 ears corn on the cob, broken in half