Mexican Oxtail Soup

    This beef soup is jam-packed full of flavour. Stewing steak is simmered with oxtail, vegetables, lentils and rice. It's the perfect winter soup to be enjoyed all year long.

    5 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 900g beef oxtail, cut into pieces
    • 450g diced beef stewing steak
    • 1 cube beef stock
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 1/2 teaspoon chilli powder
    • 3/4 teaspoon ground cumin
    • salt and pepper to taste
    • 4 ears corn on the cob, broken in half
    • 3 carrots, coarsely chopped
    • 2 maris piper potatoes, cut into bite-sized pieces
    • 65g lentils, picked over and rinsed
    • 65g long grain rice
    • 165g frozen mixed vegetables (optional)
    • 1 head cabbage, cored and cut into 8 wedges
    • 8 corn tortillas

    Prep:30min  ›  Cook:3hr30min  ›  Ready in:4hr 

    1. Heat the olive oil in a large soup pot over medium heat and brown the oxtails and stewing beef all sides. Add water to cover the meat, bring to the boil, reduce heat to a simmer and cook for 30 minutes. Skim off and discard any foam that collects at the top.
    2. Drop in the stock cube, onion, celery, chilli 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 soup.


    If your local supermarket doesn't stock beef oxtail, you can purchase it at your local butchers. You may need to pre-order them.

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