La Herencia® Oxtail Soup

Serves: 4 to 6
Time to prep: 45 minutes

Oxtail Preparation

2 Tbsp. olive oil

3 lbs. La Herencia oxtail, cut 2-3” in length

1 bay leaf

1 tsp. whole black peppercorns

1 medium white onion, quartered

8-12 cups water



2 Tbsp. olive oil

1 medium white onion, chopped

2 cloves garlic, minced

4 carrots, peeled and sliced into ¾” rounds

3 stalks celery, sliced into ½” thick crescents

2 red potatoes, quartered

2 chayote squash, peeled, seeded and cut into large chunks

1 can diced tomatoes in juice (14 oz)

1 Tbsp. beef base

1 tsp. dry oregano, crushed

1 tsp. chipotle chili in adobo sauce, minced

½ tsp. salt to taste

2 ears corn, husked, cut into 2″ chunks on the cob

Chopped cilantro for garnish, as desired

  1. Heat oil in a large, heavy-bottomed pot and brown oxtails. Add bay leaf, peppercorns, onion and water to cover and bring to a boil. Reduce heat to a simmer and cover. Cook 2-3 hours until meat is very tender and pulls apart easily. Remove the oxtail, and set aside to cool while you prepare soup. You will use this broth. Strain broth, discard onion and bay leaf, and skim excess fat from top of broth.
  2. In large soup pot heat olive oil, add onion, garlic, carrots and celery. Cook over medium-high heat for 3-5 minutes until just beginning to brown. Add remaining ingredients except corn. Bring soup to a boil. Then reduce heat to a simmer and let cook while you prepare oxtail. Remove oxtail meat from bone, discarding fat and bone, shred meat into bite size pieces. Add shredded oxtail to soup. Continue cooking soup with oxtails for 30 minutes or until vegetables are tender. Add corn, and cook 10 more minutes.

Serve in bowls garnished with cilantro if desired.

1. “Did You Know?” source: Insight Tr3s, based on an analysis of Experian Simmons, Winter 2012 NHCS Adult Survey 12-month