OX Tail Soup

Ox Tail Soup

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yolanda garibay

By
@yayaprimera

Love this recipe, is a comfort food, it reminds me of the times when we were small and we did not want to eat it because it was the tail of the ox, but now we love it, so good with all the vegetables.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
2 Hr 45 Min
Method:
Stove Top

Ingredients

  • 2lbs pkg
    one ox tail/fresh
  • 3 stalk(s)
    celery
  • 1lb pkg
    carrots, chopped
  • 1 small
    cabage/quartered
  • 3 medium
    zucchinis
  • 1 large
    can garbanzo beans
  • 3 large
    garlics chopped fine
  • 1 large
    onion
  • 1/2 tsp
    dried oregano
  • 2 large
    fresh tomatos blended
  • 1/2 c
    cylantro/fresh
  • 2 Tbsp
    salt and pepper or to taste
  • 2 small
    fresh corn/sliced round

How to Make OX Tail Soup

Step-by-Step

  1. rinse ox tail, in a 6 quart size pot boil with half of the onions and 2 garlics, the oregano and salt and pepper, boil cook until tender almost 2 to 3 hours, medium heat
  2. rinse vegetables cut bite size, add to soup, in a small pan with small amount of cooking oil fry rest of onion and chopped garlic add the blended fresh tomatoes and add to soup and add the vegetables cook until tender add the drained garbanzo beans and chopped cilantro, (simmer) add more salt if needed.
  3. Serve with steamed rice.

Printable Recipe Card

About OX Tail Soup

Course/Dish: Beef Vegetable Soup
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Healthy



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