Oxtail Soup II recipe

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Ingredients

1 pound beef oxtail
1 pound cubed beef stew meat
6 potatoes, chopped
2 onions, chopped
2 Roma (plum) tomatoes, quartered
6 stalks celery, chopped
2 carrots, chopped
½ medium head cabbage, chopped
2 cucumbers, sliced
4 cubes beef bouillon
ground black pepper to taste

Nutrition Info

907.9 calories
carbohydrate: 78.2 g
cholesterol: 201 mg
fat: 38 g
fiber: 13.5 g
protein: 66.1 g
saturatedFat: 15.5 g
servingSize: -
sodium: 1261.3 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.

  2. Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Recipe Yield

4 servings

Recipe Note

This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.

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