For an even richer flavor, consider browning the oxtail and beef stew meat in batches to avoid overcrowding the pot. Adjust the amount of chili powder to your preferred level of spiciness. If you don't have fresh corn on the cob, you can use frozen corn kernels instead, adding them during the last 30 minutes of cooking. For a vegetarian option, omit the oxtail and beef stew meat and use vegetable broth instead of water. Add other hearty vegetables like sweet potatoes or butternut squash. Feel free to add a squeeze of lime juice and a sprinkle of fresh cilantro before serving for an extra burst of flavor.
Mexican Oxtail Beef Soup
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PREP TIME30 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs
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SERVING8 People
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VIEWS51
A hearty and deeply flavorful soup featuring tender oxtail and beef, simmered with a vibrant blend of Mexican-inspired spices and an array of fresh vegetables. This comforting soup is perfect for a chilly evening, offering a taste of home-style goodness in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol92 mg
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Fiber12 g
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Protein38 g
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Saturated Fat5 g
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Sodium323 mg
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Sugar9 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the olive oil in a large, heavy-bottomed soup pot over medium heat. Brown the oxtails and beef stew meat on all sides until nicely seared. (Approx. 15 minutes)
02
StepAdd enough water to cover the meat completely, bring to a boil, then reduce heat to a gentle simmer. Skim off any foam or impurities that rise to the surface. (Approx. 5 minutes)
03
StepStir in the beef bouillon cube, chopped onion, celery, chili powder, cumin, salt, and pepper. Add the corn on the cob pieces. Simmer, covered, until the meat is very tender and easily pulls away from the bone. (Approx. 2 hours)
04
StepAdd the coarsely chopped carrots and potatoes to the soup. Continue to simmer for another 30 minutes, or until the vegetables are tender. (Approx. 30 minutes)
05
StepStir in the rinsed lentils, rice, frozen mixed vegetables, and cabbage wedges. Simmer until the rice, lentils, and cabbage are tender. (Approx. 30 minutes)
06
StepServe hot, with a half ear of corn in each bowl. Accompany with warm corn tortillas for dipping into the flavorful broth.
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RECIPE REVIEWS
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Jerrell Mueller
May 8, 2025This soup is amazing! The oxtail makes it so flavorful.
Linda Senger
Apr 27, 2025The instructions were easy to follow, and the soup turned out perfectly.
Edd Wisoky
Apr 3, 2025My family loved this recipe! It's become a regular in our rotation.
Sage Pacocha
Feb 18, 2025I found that simmering the oxtail for longer really made a difference in the tenderness.
Rhiannon Connelly
Feb 14, 2025I added a can of diced tomatoes for extra acidity. It was delicious!
Shanie Barton
Dec 18, 2024Next time, I'll try adding a bit of chipotle pepper for a smoky flavor.