OXTAIL SOUP II

Oxtail Soup II image

This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.

Provided by Sonya Rutnam

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound beef oxtail
1 pound cubed beef stew meat
6 potatoes, chopped
2 onions, chopped
2 Roma (plum) tomatoes, quartered
6 stalks celery, chopped
2 carrots, chopped
½ medium head cabbage, chopped
2 cucumbers, sliced
4 cubes beef bouillon
ground black pepper to taste

Steps:

In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Nutrition Facts : Calories 907.9 calories, Carbohydrate 78.2 g, Cholesterol 201 mg, Fat 38 g, Fiber 13.5 g, Protein 66.1 g, SaturatedFat 15.5 g, Sodium 1261.3 mg, Sugar 14.1 g