Oxtail Soup

Ingredients

• Rumba Meats® Beef Oxtails (1 package)
• 2 cups leeks, thinly sliced
• 4 stalks celery, chopped
• 12 peppercorns
• 16 cups water
• 3 tablespoons olive oil
• 1 cup onion, finely chopped
• 4 garlic cloves, minced
• ½ cup red bell pepper, finely chopped
• ½ cup tomato sauce
• Sea salt, to taste
• 1 bunch fresh cilantro, divided
• ¾ pound cassava, peeled and cut into 1-inch pieces
• ½ pound carrots, peeled and cut into 1-inch pieces
• ¾ pound celery root, peeled and cut into 1-inch pieces
• 3 ears corn, each cut into 4 pieces
• 1 pound potatoes, peeled and cut into 1-inch pieces
• ¾ pound butternut squash, peeled and cut into 1-inch pieces
• Fresh chopped cilantro, for garnish

Instructions

1. In a large pot, add beef oxtails, leeks, celery, peppercorns and water. Cover and cook on high heat for 1 hour, or until oxtails are tender and reach an internal temperature of 160ºF. Remove oxtails and cool; remove fat and cut meat into pieces. Set aside.
2. Strain the broth and refrigerate. Once the fat has solidified, remove and discard. In a large pot, heat the broth over medium heat.
3. To make the sofrito: Heat olive oil in a pan over medium heat. Add onion and garlic and cook for 1 minute. Stir in bell pepper and tomato and cook for 5 more minutes, stirring occasionally.
4. Add sofrito and half of the cilantro to simmering broth. Bring to a boil and cook over high heat for 10 minutes. Strain the broth again and return to the pot. Discard any solids.
5. Add oxtails, sea salt and remaining cilantro. Bring to a boil over medium-high heat. When the broth is boiling, add cassava and cook for 5 minutes. Add carrots and cook for 3 minutes. Add potatoes and cook for 3 more minutes. Add corn on the cob pieces, celery roots and butternut squash and cook for 10 more minutes.
6. Season oxtail soup with salt if necessary. Serve hot topped with cilantro.