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Oxtail Soup with Cilantro Chimichurri from @HolaJalapeño

This Oxtail Soup, topped with a vibrant Cilantro Chimichurri, comes to us by way of Kate Ramos of California. Kate’s dish is one of her family’s most-loved Mexican recipes, sparkling with onions, carrots, celery and pearl barley. Being a proud mother of Hispanic children, it’s important to Kate that they understand the food, language and culture that make up their heritage. She says food is one of the most important connectors in any community, so whoever you’re connecting with, this delicious and restorative Oxtail Soup is sure to do the trick.

Featuring:
Rumba Meats® Beef Oxtails

Ingredients

Oxtail Soup

  • Rumba Meats® Beef Oxtails (1 package, about 2 pounds)
  • Kosher salt and freshly ground black pepper, for seasoning
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, cut into coins
  • 3 stalks celery, sliced
  • 3 cloves garlic, chopped
  • 3 sprigs fresh oregano
  • 3 bay leaves
  • 8 cups water
  • 1/2 cup pearl barley

Cilantro Chimichurri

  • 1 tablespoon minced fresh oregano
  • 2 cloves garlic, minced
  • 1 cup cilantro leaves, minced
  • 1/2 cup parsley leaves, minced
  • 1 shallot, minced (about ¼ cup minced shallot)
  • 1 teaspoon kosher salt
  • ½ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 teaspoon red chili flakes

Instructions

  1. Generously season oxtails on all sides with salt and pepper.
  2. Heat oil in a large heavy-bottomed pot over medium-high heat. Once simmering, add oxtails (you might have to do this in batches depending on the size of your pot). Cook until browned on all sides, about 8 minutes total, then transfer to a plate.
  3. Add onion, celery and carrot to the pot and season with salt and pepper. Cook until just tender, about 5 minutes. Add garlic and cook 1 minute more. Add oregano and bay leaves, then add back the oxtail and any remaining juices on the plate. Add the water and bring to a boil, then reduce the heat to a simmer, cover and cook until oxtail is tender and fully cooked to an internal temperature of at least 160°F degrees, about 1 hour.
  4. Meanwhile, make the Cilantro Chimichurri. Combine everything but the oil in a medium bowl, then slowly add the oil while mixing. Taste and add more salt or vinegar as needed. Cover and refrigerate until ready to serve.
  5. When a sharp knife easily slips into the oxtails, add the barley to the soup. Cover and cook for an additional 30 minutes. Season with salt and pepper then ladle soup into bowls. Serve with a generous dollop of Cilantro Chimichurri on top.