Oxtail Soup Melody
12 servings
Ingredients
1 pound beef oxtail, cut into pieces
1 teaspoon seasoned salt, or to taste
2 (14 ounce) cans beef broth, or as needed
1/2 head cabbage, sliced
4 Yukon Gold potatoes, thickly sliced
4 Roma tomatoes, thickly sliced
3 carrots, peeled and chopped
1 large onion, sliced
1 orange, juiced
1/4 cup lime juice
3 cloves garlic, crushed
2 cubes tomato-flavored bouillon (such as Knorr®)
1 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
3 bay leaves, broken in half
salt and ground black pepper to taste
water to cover
1/3 cup chopped fresh cilantro
Instructions
Preheat oven to 450 degrees F (230 degrees C).
Place oxtail in a baking dish and sprinkle seasoned salt over oxtail.
Roast oxtail in a baking dish until well-browned, about 40 minutes. Remove from oven, reserving any drippings in baking dish.
Heat beef broth, cabbage, potatoes, tomatoes, carrots, onion, orange juice, lime juice, garlic, bouillon, cumin, red pepper, bay leaves, salt, and black pepper together over medium heat in a large stockpot. Add oxtail and reserved drippings to soup; pour in water to fill stockpot halfway.
Simmer soup, stirring occasionally, until vegetables are easily pierced with a fork, 30 to 40 minutes. Garnish with cilantro.
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