OXTAIL SOUP MELODY

Oxtail Soup Melody image

If you like a great broth-based soup this is it. The juices from the oxtail make it different from any other meat soups. You can use different vegetables in it or the the ones in the recipe to your taste. Very easy to make if you have the time to spare. Perfect for a winter-time meal. Serve with corn tortillas or bread.

Provided by Sheri

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

Time 1h40m

Yield 12

Number Of Ingredients 18

Ingredients

1 pound beef oxtail, cut into pieces
1 teaspoon seasoned salt, or to taste
2 (14 ounce) cans beef broth, or as needed
½ head cabbage, sliced
4 Yukon Gold potatoes, thickly sliced
4 Roma tomatoes, thickly sliced
3 carrots, peeled and chopped
1 large onion, sliced
1 orange, juiced
¼ cup lime juice
3 cloves garlic, crushed
2 cubes tomato-flavored bouillon (such as Knorr®)
1 ½ teaspoons ground cumin
¼ teaspoon red pepper flakes
3 bay leaves, broken in half
salt and ground black pepper to taste
water to cover
⅓ cup chopped fresh cilantro

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place oxtail in a baking dish and sprinkle seasoned salt over oxtail.
Roast oxtail in a baking dish until well-browned, about 40 minutes. Remove from oven, reserving any drippings in baking dish.
Heat beef broth, cabbage, potatoes, tomatoes, carrots, onion, orange juice, lime juice, garlic, bouillon, cumin, red pepper, bay leaves, salt, and black pepper together over medium heat in a large stockpot. Add oxtail and reserved drippings to soup; pour in water to fill stockpot halfway.
Simmer soup, stirring occasionally, until vegetables are easily pierced with a fork, 30 to 40 minutes. Garnish with cilantro.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 15.6 g, Cholesterol 20.8 mg, Fat 3 g, Fiber 3 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 371.6 mg, Sugar 4.3 g