Oxtail Soup II
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"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."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 4
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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
- 1/2 medium head cabbage, chopped
- 2 cucumbers, sliced
- 4 cubes beef bouillon
- ground black pepper to taste
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DIRECTIONS:
- 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.
- Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
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