Mexican Oxtail Beef Soup

By Diana Flores Akins

4.33 / 5

30min

3h 30min

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2 tablespoons olive oil
2 pounds beef oxtail cut into pieces
1 pound cubed beef stew meat
1 cube beef bouillon
1 onion chopped
2 stalks celery chopped
½ teaspoon chili powder
¾ teaspoon ground cumin
salt and pepper to taste
4 ears corn on the cob broken in half
3 carrots coarsely chopped
2 russet potatoes cut into bite-sized pieces
⅓ cup lentils picked over and rinsed
⅓ cup long grain rice
1 cup frozen mixed vegetables
1 head cabbage cored and cut into 8 wedges
8 corn tortillas