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Hearty Mexican Oxtail Soup

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PREP TIME
30 min
COOKING TIME
210 min
TOTAL TIME
240 min
SERVINGS
8 servings
Lunch Dinner Soup Mexican
Hearty Mexican Oxtail Soup
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
  • 1/2 teaspoon chili powder
  • 3/4 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
  • 1/3 cup lentils, picked over and rinsed
  • 1/3 cup long grain rice
  • 1 cup frozen mixed vegetables
  • 1 head cabbage, cored and cut into 8 wedges
  • 8 corn tortillas
Instructions
1
Preheat your large soup pot over medium heat, and sear the oxtails and beef stew meat on all sides until they're nicely browned. Add enough water to cover the meat, and bring it to a rolling boil before reducing the heat to a gentle simmer. Let it cook for 30 minutes, stirring occasionally to prevent scorching.
2
As the soup simmers, remove any excess foam that rises to the surface and discard it. Next, add a bouillon cube, sliced onion, chopped celery, chili powder, ground cumin, salt, and pepper to the pot. Stir everything together, then continue cooking until the meat is extremely tender, approximately 2 hours.
3
Add sliced carrots and diced potatoes to the pot, and continue simmering until they're tender. Then, stir in cooked lentils, rice, mixed vegetables, and shredded cabbage. Let the soup cook for another 30 minutes, or until all the ingredients are tender.
4
To serve, place a half ear of corn in each bowl and offer steamed tortillas on the side for guests to dip into the savory broth.