Mexican Oxtail Beef Soup

Details

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef oxtail, cut into pieces
• 1 pound cubed beef stew meat
• 1 cube beef bouillon
• 1 onion, chopped
• 2 stalks celery, chopped
• ½ teaspoon chili powder
• ¾ teaspoon ground cumin
• salt and pepper to taste
• 4 ears corn on the cob, broken in half
• 3 carrots, coarsely chopped
• 2 russet potatoes, cut into bite-sized pieces
• ⅓ cup lentils, picked over and rinsed
• ⅓ cup long grain rice
• 1 cup frozen mixed vegetables
• 1 head cabbage, cored and cut into 8 wedges
• 8 corn tortillas