Mexican Oxtail Beef Soup
Cook time:
about 4 hours
Prep time:
30 minutes
Cuisine:
Unknown
Author:
Diana Flores Akins
Rating:
4.3 / 5.0
Ingredients:
- 2 tablespoons olive oil
- 2 pounds beef oxtail, cut into pieces
- 1 pound cubed beef stew meat
- 1 cube beef bouillon
- 1 onion, chopped
- 2 stalks celery, chopped
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- salt and pepper to taste
- 4 ears corn on the cob, broken in half
- 3 carrots, coarsely chopped
- 2 russet potatoes, cut into bite-sized pieces
- ⅓ cup lentils, picked over and rinsed
- ⅓ cup long grain rice
- 1 cup frozen mixed vegetables
- 1 head cabbage, cored and cut into 8 wedges
- 8 corn tortillas