Now...I know what you're thinking...
OXTAIL!?!?!
There is NO WAY I'm going to eat that!!
But let me tell you something, folks...
These meaty bones will make the MOST DELICIOUS beef broth that has EVER tantalized your taste buds!!!
No joke!
Seriously, no joke!
Now, this recipe is one that comes from the Veracruz area of Mexico...
It's yummy...
and versatile.
This one is made with rice, because that's what I had on hand (it also makes this gluten free).
I usually add potatoes, but just didn't have any on hand.
Sometimes we sub out the rice in exchange for whatever pasta looks good.
My Paleo friends...you can just eliminate all of the above and it will still taste heavenly.
What you need...
A package of oxtails. Look in the specialty section of your grocer. Both Save-a-lot and Walmart carry them in my neck of the woods. If you can't find them, check out your local Mexican store.
So...
Oxtails
Carrots, Celery, and Onion
Tomatoes
Cilantro
Garlic
Salt
Potatoes (if desired)
Rice or Pasta (can leave out, if desired)
How much? Well...you will have to decide that for yourself!
It all depends on how much you want to make.
I made probably close to a gallon of soup and used probably about 3/4 cups of celery, 3/4 cups carrots, a whole onion, and about a pint of grape tomatoes (because they needed to be used up, regular tomatoes will be fine!). I let this all simmer in water with the bones for an hour (or two or three) and then added garlic and salt to taste. Then I threw in a bunch of chopped cilantro. Like two big handfuls.
Throw in your potatoes and rice and let them cook at this point.
If you're using pasta, put that in about 10 minutes before you're ready to serve the soup.
Corn on the cob can also be added to this soup, it's super yummy.
Don't forget to serve it with corn table tortillas!!! (Or a yummy bread if that's your thing.)
There is really no way to go wrong with this soup...
For more ideas on cooking with oxtail, check out my Pinterest board -here-.
For more soup ideas, check -here-.
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