Mexican Oxtail Beef Soup You Have To Try

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Mexican Oxtail Beef Soup

"This is a easy, idiot-evidence recipe, exceeded down via my mother who become a splendid cook. I try my great to recreate her top notch dishes."

Ingredients :

2 tablespoons olive oil
2 kilos red meat oxtail, reduce into portions
1 pound cubed red meat stew meat (elective)
1 cube beef bouillon
1 onion, chopped
2 stalks celery, chopped
half teaspoon chili powder
three/4 teaspoon floor cumin
salt and pepper to flavor
four ears corn on the cob, damaged in half of
3 carrots, coarsely chopped
2 russet potatoes, cut into bite-sized portions
1/three cup lentils, picked over and rinsed
1/three cup lengthy grain rice
1 cup frozen combined greens (elective)
1 head cabbage, cored and cut into eight wedges
8 corn tortillas (optionally available)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 4H

Heat the olive oil in a big soup pot over medium warmth, and brown the oxtails and pork stew meat on all facets. Add water to cover the beef, convey to a boil, lessen warmth to a simmer, and prepare dinner for half-hour. Skim off and discard any foam that collects at the pinnacle.
Drop inside the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to mix, and simmer the soup till the meat could be very smooth, about 2 hours. Stir in the carrots and potatoes, simmer for 30 extra minutes, then stir inside the lentils, rice, blended vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are soft, approximately 30 greater minutes. Serve with a half of ear of corn in every bowl, with warm steamed tortillas for dipping in the broth.

Notes :

This recipe takes the whole afternoon to slowly simmer, but is really worth it while the flavors mix and the meat is satisfactory and soft. All ingredients and spices are approximate. Make it your personal, taste for your taste!
Try the usage of a Reynolds® slow cooker liner in your gradual cooker for easier cleanup.

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