Puerto Rican Oxtail Soup Recipe

Name: Puerto Rican Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts beef broth; 2 lbs oxtails or 2 lbs beef shins; 2 tomatoes, skinned and quartered; 2 medium onions, quartered; 3 ears corn on the cob, cut corn from the cob or 1 1/2 cups frozen corn; 2 small green peppers, seeded and quartered; 3 garlic cloves; 1/3 cup fresh coriander or 1/3 cup fresh parsley; 2 medium zucchini, peeled and cut into 1 inch pieces; 1/2 cup tomato puree; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 ounces orzo pasta

Servings: persons

2 quarts beef broth
2 lbs oxtails or 2 lbs beef shins
2 tomatoes, skinned and quartered
2 medium onions, quartered
3 ears corn on the cob, cut corn from the cob or 1 1/2 cups frozen corn
2 small green peppers, seeded and quartered
3 garlic cloves
1/3 cup fresh coriander or 1/3 cup fresh parsley
2 medium zucchini, peeled and cut into 1 inch pieces
1/2 cup tomato puree
1/2 teaspoon salt
1/2 teaspoon pepper
3 ounces orzo pasta

1
["In a large kettle, place the beef broth, oxtais, tomatoes, onions, corn, peppers, garlic, coriander and zucchini.", "Bring to a boil, cover and simmer for 1 hour, or until the oxtails and vegetables are fork-tender.", "With a skimmer or a slotted spoon, take the vegetables from the pot and place into a blender or food processor.", "Add 3/4 cup of the stock from the pot and blend briefly at low speed with the lid ajar to allow steam to escape and then at high speed for 30 seconds. (Be careful - hot foods covered and processed in a blender can cause the top to ""pop"" and you may be burned. Allow for a bit of steam to escape).", "Pour the vegetable puree back into the pot.", "Stir in the tomato puree, salt, and pepper; bring to a boil and add the orzo.", "Cook over medium heat, uncovered, stirring, for 5 minutes, or until the past is still a bit chewy.", "The meat will have cooked from the bones.", "Remove and but up the meat and return to the pot; discarding the bones.", "Taste for seasoning; serve."]

873

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 quarts beef broth, 2 lbs oxtails or 2 lbs beef shins, 2 tomatoes, skinned and quartered, 2 medium onions, quartered, and more.

Yes, Puerto Rican Oxtail 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.

Puerto Rican Oxtail Soup

How did you like this recipe?

Frequently Asked Questions