Mexican Oxtail Beef Soup Recipe

Name: Mexican Oxtail Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds beef oxtail, cut into pieces; 1 pound cubed beef stew meat (optional); 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 (optional); 1 head cabbage, cored and cut into 8 wedges; 8 corn tortillas (optional)

Servings: persons

2 tablespoons olive oil
2 pounds beef oxtail, cut into pieces
1 pound cubed beef stew meat (optional)
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 (optional)
1 head cabbage, cored and cut into 8 wedges
8 corn tortillas (optional)

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.
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.

1394

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds beef oxtail, cut into pieces, 1 pound cubed beef stew meat (optional), 1 cube beef bouillon, and more.

Yes, Mexican Oxtail Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Oxtail Beef Soup

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