Oxtail Soup

Recipe

Oxtail Soup

Servings: 18-20
Author: Yvette Marquez - Muy Bueno Recipes + Stories

INGREDIENTS

  • 3 pounds Rumba® Beef Oxtails
  • 1½ pounds Beef Shank (Rumba Meats), trim bone and cut in 2-inch pieces
  • 20 cups water
  • 3 tablespoons salt
  • 6 cloves garlic, diced
  • 1 large onion, chopped
  • 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 teaspoons black pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons safflower petals (azafran), optional
  • Handful cilantro

INSTRUCTIONS

  1. Bring water with salt and garlic to boil in large stockpot. Divide ingredients into two large pots if needed.
  2. Add onion, oxtails, shanks and bones; boil, lower to slow simmer and cover and cook for 2 ½ hours.
  3. Add all vegetables, raise heat to bring to a boil, then lower heat to a low simmer and cover for 30 minutes.
  4. Add pepper, coriander, asafran (if using) and cilantro, and cook uncovered for 10 minutes. Taste for salt, and add more salt if needed.
  5. Serve soup with lime wedges and salsa casera, and bone marrow slathered in a warm corn tortilla with a sprinkle of salt.