This oxtail soup recipe is flavorful, nutritious, and loaded with fresh vegetables. Oxtails and beef shank simmer slowly with vegetables to produce a rich broth and tender, succulent meat. This soup is the definition of comfort food!
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TOTAL TIME: 3 H 13 MIN
– 20 cups water – 3 tablespoons salt – 6 garlic, diced – 1 large onion, chopped – 3 pounds beef oxtails – 1 ½ pounds beef shank, trim bone, and cut in 2-inch pieces – 4 carrots, peeled and sliced – 4 small red potatoes, 1-inch pieces (leave skins on) – 4 celery stalks, sliced – ½ large green cabbage, remove center and outer layer, chop 2-inch squares – 3 corn on the cob, fresh or frozen, cut in 2-inch pieces – 2 roma tomatoes, chopped – 2 zucchinis, chopped (large pieces) – 2 teaspoon black pepper – 2 teaspoon ground coriander – 2 teaspoons safflower petals, azafran, optional – Handful cilantro
Step 1 – Bring water with salt and garlic to boil in a large stock pot. Divide ingredients into two large pots, if needed.
Step 2 - Add onion, oxtails, shanks, and bones and boil, lower to a slow simmer and cover and cook for 2 ½ hours.
Step 3 – Add all vegetables, raise the heat to bring to a boil, lower heat to a low simmer and cover for 30 minutes.
Step 4 – Add pepper, coriander, asafran (if using), and cilantro and cook uncovered for 10 minutes. Taste for salt, and add more salt if needed.
Step 5 – Serve soup with lime wedges and salsa casera, and bone marrow slathered in a warm corn tortilla with a sprinkle of salt.
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