This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro. Oxtail Recipes Stew, Oxtail , Oxtail Recipes Easy, Oxtail Recipes Jamaican, Oxtail Stew, Oxtail Recipes
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2 pounds beef shank, with bone 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons ground black pepper 1 onion, chopped etc.
Instructions:
Step number one. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
After it, Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Step 03, Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Original Article: https://www.allrecipes.com/recipe/85055/caldo-de-res-mexican-beef-soup/
