Description
This is a easy, fool-proof recipe, handed down by my mom who was a wonderful cook. I try my best to recreate her awesome dishes.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef oxtail, cut into pieces
- 1 pound cubed beef stew meat (Optional)
- 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 (Optional)
- 1 head cabbage, cored and cut into 8 wedges
- 8 corn tortillas (Optional)
Instructions
- Heat the olive oil in a large soup pot over medium heat
- and brown the oxtails and beef stew meat on all sides. Add water to cover the meat
- bring to a boil
- reduce heat to a simmer
- and cook for 30 minutes. Skim off and discard any foam that collects at the top.
- Drop in the bouillon cube
- onion
- celery
- chili powder
- cumin
- salt
- pepper
- and corn ears
- stir to combine
- and simmer the soup until the meat is very tender
- about 2 hours. Stir in the carrots and potatoes
- simmer for 30 more minutes
- then stir in the lentils
- rice
- mixed vegetables
- and cabbage. Simmer until the rice
- lentils
- and cabbage are tender
- about 30 more minutes. Serve with a half ear of corn in each bowl
- with hot steamed tortillas for dipping in the broth.
Prep Time: 30 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs
Servings: 8