Oxtail Soup Recipe (Caldo de Cola de Res)

This rich, slow-simmered oxtail soup recipe is a traditional Mexican caldo de cola de res made with tender beef oxtails, fresh vegetables, and a deeply flavorful broth.

This authentic Mexican oxtail soup is hearty, nourishing, and loaded with vibrant vegetables. Oxtails and beef shank simmer low and slow, creating a rich, gelatinous broth and fall-off-the-bone tender meat. It is the very definition of comfort food. Unlike Caribbean versions that include butter beans or Korean oxtail soups that are milder, this Mexican oxtail soup recipe features vegetables and bold broth flavor.

Let’s be real. You can’t have a good soup without a truly delicious homemade broth. That’s why this traditional oxtail soup recipe is so special. If you love slow-simmered broths like this, you’ll also enjoy my Caldo de Res and Albondigas Soup — both classic Mexican comfort dishes.

Like most of my all-time favorite recipes, this hearty oxtail soup with vegetables has been enjoyed in my family for generations. As a kid, I remember fishing for the soup bones with the marrow in the center. They make the best tacos de tuétano. Simply scoop out the marrow, spread it on a warm corn tortilla, and sprinkle with salt. Pure heavenly, buttery goodness.

When I decided to make my own oxtail soup, the first person I called was my mom, per usual, to walk me through how my grandmother used to make it. Thankfully, my mom is a superstar in the kitchen. She shared her method and all the little tips that matter. The result is a homemade Mexican vegetable soup with oxtails that proudly stands up to Abuela’s version.

What Is Oxtail Soup?

In Spanish, this dish is most commonly called caldo de cola de res. My grandma affectionately referred to it as caldo de colitas, while my mom sometimes calls it caldo de carrizo. However you say it, the heart of this oxtail soup recipe remains the same — a deeply nourishing broth built from humble ingredients.

Oxtail comes from the tail of the cow and was once considered a budget-friendly, lesser-used cut. Today, it’s prized for its richness. When simmered low and slow, the connective tissue breaks down and releases collagen, giving oxtail soup its signature silky texture and full-bodied flavor.

Many cultures around the world have their own version of oxtail soup, including Caribbean and Korean cuisines. In Mexican kitchens, this soup sits alongside other slow-simmered classics like Caldo de Res and Albondigas Soup — hearty broths designed to nourish families and stretch simple ingredients with care.

Mexican oxtail soup is made by gently simmering oxtails with fresh vegetables, creating a broth that is both rustic and deeply satisfying. The vegetables add color and substance, while the natural gelatin from the oxtails transforms the soup into something tender, succulent, and unforgettable.

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Ingredients & Substitutions

See the recipe card below for the full list of ingredients and exact quantities.

• Garlic & Onion: This classic duo builds the base flavor of the broth. I usually use yellow onion, but white works beautifully too.
• Beef Oxtails & Beef Shank: Oxtails provide rich flavor and gelatin, while beef shank adds extra meat. My Abuela always included both so there was more to go around. If you’re keeping it budget-friendly, you can use just oxtails.
• Carrots: Add natural sweetness and color. Any variety works.
• Red Potatoes: Creamy and sturdy. I prefer waxy potatoes because they hold their shape and don’t require peeling. Yukon Gold or fingerlings are great substitutes.
• Celery: Adds subtle earthiness and texture. Don’t toss the leaves — they have great flavor.
• Green Cabbage: Adds bulk and sweetness as it cooks. One head goes a long way and becomes tender and mellow in the broth.
• Corn on the Cob: Brings sweetness and rustic charm. Cut into chunks, or use frozen corn pieces for convenience.
• Roma Tomatoes: Add brightness and acidity. In a pinch, use a small can of diced tomatoes.
• Zucchini: Adds extra veggie goodness. Yellow squash works just as well.
• Ground Coriander: Adds a light citrus note. Freshly ground whole seeds will give you the best flavor.
• Safflower Petals (Azafrán): An affordable saffron substitute that adds subtle depth. You can use a pinch of saffron threads or omit.
• Cilantro: For fresh garnish and brightness.
• Salt & Pepper: Essential seasoning.

How to Make Oxtail Soup

Step 1: Build the Broth. Bring a large stockpot of water to a boil with salt and garlic.

Step 2: Simmer the Meat. Add the onion, oxtails, beef shanks, and bones. Return to a boil, then reduce to a gentle simmer. Cover and cook for about 2½ hours, skimming off any foam that rises to the surface.
If needed, divide everything between two large pots so the meat stays fully submerged.

Step 3: Add the Vegetables. Stir in all remaining vegetables and bring back to a boil. Reduce to a low simmer, cover, and cook for 30 minutes, until vegetables are tender.

Step 4: Finish & Season. Add pepper, ground coriander, azafrán (if using), and cilantro. Simmer uncovered for 10 minutes. Taste and adjust salt as needed.

Step 5: Serve. Ladle into bowls and serve with lime wedges and salsa casera. Don’t forget the marrow — scoop it onto a warm corn tortilla with a sprinkle of salt. Pure heaven.

Serving Suggestions

Serve this oxtail soup with fresh lime wedges, salsa casera, and warm corn tortillas. Don’t forget the marrow — scoop it onto a tortilla with a sprinkle of salt for the ultimate taco de tuétano. That was always my favorite part as a kid.

While this soup is a complete meal on its own, it’s also delicious alongside a simple side of Mexican rice.

Frequently Asked Questions