Ingredients

The following ingredients have 2 Servings
  • 20 cups water
  • 3 tablespoons salt
  • 6 garlic (diced)
  • 1 large onion (chopped)
  • 3 pounds beef oxtails
  • 1 ½ pounds beef shank (trim bone, and cut in 2-inch pieces)
  • 4 carrots (peeled and sliced)
  • 4 small red potatoes (1-inch pieces (leave skins on))
  • 4 celery stalks (sliced)
  • ½ large green cabbage (remove center and outer layer, chop 2-inch squares)
  • 3 corn on the cob (fresh or frozen, cut in 2-inch pieces)
  • 2 roma tomatoes (chopped)
  • 2 zucchinis (chopped (large pieces))
  • 2 teaspoon black pepper
  • 2 teaspoon ground coriander
  • 2 teaspoons safflower petals (azafran, optional)
  • Handful cilantro

Instruction

  • Bring water with salt and garlic to boil in a large stock pot. Divide ingredients into two large pots, if needed.
  • Add onion, oxtails, shanks, and bones and boil, lower to a slow simmer and cover and cook for 2 ½ hours.
  • Add all vegetables, raise the heat to bring to a boil, lower heat to a low simmer and cover for 30 minutes.
  • Add pepper, coriander, asafran (if using), and cilantro and cook uncovered for 10 minutes. Taste for salt, and add more salt if needed.
  • Serve soup with lime wedges and salsa casera, and bone marrow slathered in a warm corn tortilla with a sprinkle of salt.