Oxtail Soup with Summer Squash and Cabbage

Name: Oxtail Soup with Summer Squash and Cabbage
Cuisine: Mexico
Ingredients: Tostadas or corn tortillas, for serving; Tostadas or corn tortillas, for serving; Fresh lime juice, for seasoning; 1 cup (40 g) chopped fresh cilantro; 2 ears yellow corn, each cut crosswise into quarters; Kosher salt; 1 yellow summer squash, cut crosswise into 5 or 6 thick slices; 1 zucchini, cut crosswise into 5 or 6 thick slices; ½ head green cabbage, cut into quarters; 16 baby carrots; 1 pound (455 g) fingerling potatoes; 1 to 2 serrano chiles, stems removed; 1 to 2 serrano chiles, stems removed; 1 tablespoon tomato paste; 1 teaspoon dried Mexican oregano; 3 bay leaves; 1 yellow onion, cut into quarters; 3 cloves garlic; 3 pounds (1.4 kg) oxtail rounds or bone-in beef shank rounds, each about 2 to 3 inches (5 to 7 cm) thick; 3 pounds (1.4 kg) oxtail rounds or bone-in beef shank rounds, each about 2 to 3 inches (5 to 7 cm) thick

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

This oxtail soup (caldo de colita de res) is truly a Mexican comfort food and can also be made with bone-in beef shanks. Both cuts are rich in collagen, a protein that contributes to healthy bones, skin, and muscles, making this soup as good for you as it is delicious. Oxtail is typically sold already cut into rounds. If you opt for beef shanks, you may need to ask the butcher to cut them into rounds 2 to 3 inches (5 to 7 cm) thick.

Ingredients

Americas
Mexico
Starter
Central America

Ingredients

Method