Mexican Oxtail Soup

    4 hours

    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.

    8 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    It's a little bit difficult for me to really rate this recipe truthfully since I changed it quite a bit. I was trying to make a soup from ingredients I had in my house and oxtail isn't one of my common grocery items. So I used about two pounds of stewing meat and a pound of ground beef. I also added significantly more cumin (since I love it) and a little more chili powder. I also added cooking sherry and garlic (both chopped and powdered). I also used beef broth instead of boullion and then used less water. Everyone that tried it loved it. However, if I was to make it again I would cook the rice separately and add it to the bowl first and put the soup on top. With the rice cooked in the soup, it made the bottom of the soup rather solid and the leftovers were more like stew. A yummy trick that I was taught in Ecuador (and works well in a soup like this) is squeeze some lemon into the soup in the bowl as you serve it and sprinkle with finely chopped green onion.  -  24 May 2010  (Review from Allrecipes US | Canada)


    I enjoyed this recipe. The only substitutions I made were, I cut a beef chuck roast into bite size pieces in place of the cube steak, added a clove of garlic & 1 tsp of dill weed. Great family fare.  -  02 May 2010  (Review from Allrecipes US | Canada)


    Instead of 30 minutes on the stove top, cook the oxtail & beef in a slow cooker for 2 hours on Hi or until ithey are very tender. (it's almost impossible to overcook oxtails) Also the onion and celery because they add great favor to the meat. Add 3 garlic pegs. I also cooked the rice separate and added on the side when serving. Great Soup!  -  22 Feb 2012  (Review from Allrecipes US | Canada)