Name: Mexican Oxtail Beef Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Beef oxtail, cut into pieces - 2 pounds; Cubed beef stew meat (Optional) - 1 pound; Beef bouillon - 1 cube; Onion, chopped - 1; Celery, chopped - 2 stalks; Chili powder - ½ teaspoon; Ground cumin - ¾ teaspoon; Salt and pepper to taste - ¾ teaspoon; Corn on the cob, broken in half - 4 ears; Carrots, coarsely chopped - 3; Russet potatoes, cut into bite-sized pieces - 2; Lentils, picked over and rinsed - ⅓ cup; Long grain rice - ⅓ cup; Frozen mixed vegetables (Optional) - 1 cup; Cabbage, cored and cut into 8 wedges - 1 head; Corn tortillas (Optional) - 8

Ingredients for - Mexican Oxtail Beef Soup

1. Olive oil 2 tablespoons

2. Beef oxtail, cut into pieces 2 pounds

3. Cubed beef stew meat (Optional) 1 pound

4. Beef bouillon 1 cube

5. Onion, chopped 1

6. Celery, chopped 2 stalks

7. Chili powder ½ teaspoon

8. Ground cumin ¾ teaspoon

9. Salt and pepper to taste ¾ teaspoon

10. Corn on the cob, broken in half 4 ears

11. Carrots, coarsely chopped 3

12. Russet potatoes, cut into bite-sized pieces 2

13. Lentils, picked over and rinsed ⅓ cup

14. Long grain rice ⅓ cup

15. Frozen mixed vegetables (Optional) 1 cup

16. Cabbage, cored and cut into 8 wedges 1 head

17. Corn tortillas (Optional) 8

How to cook deliciously - Mexican Oxtail Beef Soup

1 . Stage

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 . Stage

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.