Oxtail Soup

Submitted by:
Like Water for Chocolate Recipe

Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Ingredients

2 tablespoons olive oil
2 1/2 lbs. (about 1 kilo) oxtails, cut into 2-3″ lengths
1/2 onion, chopped
1 clove garlic, minced
water to cover, about 2-3 quarts/liters
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 potatoes, peeled and chopped
1/2 lb. (.25 kilo) green beans, cut into 2″ length
4 tomatoes, chopped
1 teaspoon chipotle chile with adobo sauce, seeded and finely minced
salt to taste
cilantro for garnish

Method

Heat oil in a large, heavy-bottomed pot and brown oxtails.
Add onion and garlic and cook until tender.
Add water to cover and simmer for 1 hour or pressure cook for 20 minutes.
Remove meat to cool. When cool enough to handle, pull meat from bones, and cut into bite-sized pieces. Pour off stock and skim most of the fat from the surface, reserving meat and stock.
In the same pot, heat oil over medium-low heat and cook chopped onion and garlic until translucent.
Add potatoes and stock and bring to a simmer over medium heat. Cook for 10 minutes. Add green beans, tomatoes and chile and cook until all vegetables are tender.
Salt to taste. Garnish with chopped cilantro.
Notes:

The original recipe calls for chile morita, a type of dried jalapeño. This chile may be difficult to find, so I substituted chipotle chiles en adobo, smoked, dried jalapeño canned in a tomato and vinegar sauce.

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