Oxtail Soup

Name: Oxtail Soup
Total time: 3 h 13 min
Yield: 2
Ingredients: 20 cups water; 3 tablespoons salt; 6 garlic diced; 1 large onion chopped; 3 pounds oxtails beef; 1 1/2 pounds beef shank trim bone, and cut in 2-inch pieces; 4 carrots peeled and sliced; 4 small red potatoes 1-inch pieces, leave skins on; 4 celery stalks sliced; 1/2 green cabbage large, remove center and outer layer, chop 2-inch squares; 3 corn on the cob fresh or frozen, cut in 2-inch pieces; 2 Roma tomatoes chopped; 2 zucchinis chopped, large pieces; 2 teaspoons black pepper; 2 teaspoons ground coriander; 2 teaspoons safflower petals, azafran, optional; 1 handful cilantro

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Ingredients

US|METRIC

2 SERVINGS

20 cups water

3 Tbsp. salt

6 garlic (diced)

1 large onion (chopped)

3 lb. oxtails (beef)

1 1/2 lb. beef shank (trim bone, and cut in 2-inch pieces)

4 carrots (peeled and sliced)

4 small red potatoes (1-inch pieces, leave skins on)

4 celery stalks (sliced)

1/2 green cabbage (large, remove center and outer layer, chop 2-inch squares)

3 corn on the cob (fresh or frozen, cut in 2-inch pieces)

2 Roma tomatoes (chopped)

2 zucchinis (chopped, large pieces)

2 tsp. black pepper

2 tsp. ground coriander

2 tsp. safflower (petals, azafran, optional)

1 handful cilantro

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Soups
Boiling

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Oxtail Soup

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