Mexican Oxtail Beef Soup is a comforting and hearty dish, perfect for warming up on cold days. The slow-cooked oxtail releases rich flavors into the broth, creating a deeply satisfying base that’s filled with tender vegetables like carrots, celery, and corn. A hint of jalapeño adds just the right amount of spice, while fresh cilantro brings a vibrant finish.
This traditional Mexican soup is not only packed with nutrients but also easy to customize. You can adjust the spice level or add more vegetables depending on your preference. Serve with lime wedges on the side for a zesty kick, and enjoy a meal that’s both healthy and delicious.
Full Recipe:
- 2 lbs oxtails
- 10 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 potato, cubed
- 1/2 head cabbage, chopped
- 1/4 cup cilantro, chopped
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 ears of corn, cut into pieces
- 1 jalapeño, sliced (optional)
- Lime wedges (for serving)
Directions:
- In a large pot, place the oxtails and cover with 10 cups of water. Bring to a boil, then reduce heat and simmer for 2 hours until the meat is tender.
- Skim off any foam that rises to the surface during simmering.
- Add the chopped onion, garlic, tomatoes, carrots, celery, potato, cabbage, cumin, oregano, salt, and pepper. Simmer for another 30-40 minutes.
- Add the corn and jalapeño (if using), and cook for an additional 10-15 minutes until the vegetables are tender.
- Stir in cilantro just before serving. Serve hot with lime wedges for extra flavor.
Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes
Kcal: 350 kcal | Servings: 6 servings
History and Cultural Significance
Mexican Oxtail Beef Soup, known as “Caldo de Res con Cola” in Spanish, is a traditional dish deeply rooted in Mexican cuisine. This hearty soup is beloved across Mexico, particularly in rural areas, where it is served as a comforting meal for both special occasions and everyday dining. Oxtail, which is often considered a more rustic cut of meat, is prized for its rich, gelatinous texture when slow-cooked, which gives the soup its deep, flavorful broth.
The use of oxtail in soups is part of the “nose-to-tail” cooking tradition, where every part of the animal is used, minimizing waste and maximizing nutrition. This dish reflects Mexico’s emphasis on sustainability and resourcefulness in cooking. Additionally, it showcases the country’s love for bold flavors, combining earthy spices, fresh vegetables, and herbs for a nutritious, well-rounded meal.
Nutritional Value and Benefits
Mexican Oxtail Beef Soup is not only delicious but also packed with nutrients. Oxtail is a great source of collagen, which is beneficial for joint health and skin elasticity. When slow-cooked, it releases gelatin, making the broth rich in essential amino acids. Additionally, the soup contains a variety of vegetables like carrots, celery, potatoes, and cabbage, all of which provide a hearty dose of vitamins and minerals, such as vitamin C, vitamin A, potassium, and fiber.
The soup is naturally gluten-free and can be adapted for various dietary preferences. You can omit the potatoes if you’re looking for a low-carb option or reduce the spice level to make it more family-friendly. The cilantro and lime add a refreshing touch, making this soup not only hearty but also balanced in flavor.
Cooking Tips and Variations
- Make it Spicier: If you like a bit of heat, you can add more jalapeños or substitute with serrano peppers for an extra kick. You can also include a sprinkle of chili powder or cayenne pepper to intensify the flavor.
- Vegetable Add-Ins: Feel free to add more vegetables, such as zucchini, chayote, or even green beans, to make the soup more filling and nutritious. Adding a handful of spinach or kale towards the end of cooking gives the soup a boost of iron and antioxidants.
- Bone Broth Benefits: If you have time, consider simmering the oxtail for a longer period (up to 4 hours) to create a bone broth that’s incredibly rich in collagen and minerals. This broth will be more gelatinous and will congeal when chilled, making it even more nourishing.
Serving Suggestions
This Mexican Oxtail Beef Soup is typically served with a side of warm tortillas or crusty bread to soak up the flavorful broth. You can also serve it with a scoop of Mexican rice or corn tortillas for a complete meal. Some like to drizzle the soup with a bit of hot sauce or sprinkle cheese on top for extra richness.
For a traditional Mexican touch, accompany the soup with pickled jalapeños and a side of refried beans. For a refreshing contrast, you can also serve it with a simple cucumber and tomato salad drizzled with lime juice.
Popular Pairings
- Beverages: Pair this soup with a light, refreshing beverage like agua fresca (made from fruits like tamarind or hibiscus) or even a cold Mexican beer like Modelo or Pacifico. If you prefer something non-alcoholic, a lime-infused sparkling water would complement the soup nicely.
- Side Dishes: For sides, consider offering grilled corn on the cob, tortilla chips with salsa, or a simple avocado salad. These side dishes can enhance the meal without overpowering the rich flavors of the soup.
Deep Dive into Ingredients
- Oxtail: This is the star of the dish, and although it’s often considered a more rustic cut, oxtail is revered for its unique flavor and texture. The tail of the cow contains a lot of connective tissue and fat, which breaks down beautifully during slow cooking, imparting a rich, gelatinous quality to the soup. As it simmers, the marrow in the bones enhances the broth’s flavor, making it both savory and nutritious. In traditional Mexican cuisine, oxtail is often used in soups and stews due to its depth of flavor.
- Vegetables: The blend of vegetables such as carrots, celery, potatoes, and cabbage not only adds color but also provides essential nutrients. Carrots and potatoes deliver vitamins A and C, and their natural sweetness balances the earthy flavors of the broth. Cabbage adds a bit of crunch and absorbs the broth’s flavors, making each bite incredibly satisfying. Corn, another important component, adds sweetness and texture, while also tying the dish back to its Mexican roots where corn is a staple crop.
- Herbs and Spices: Cumin and oregano are the key spices in this soup, providing warm, earthy undertones that are essential in Mexican cooking. Cumin is particularly notable for its ability to deepen the flavor of the broth. Cilantro, added at the end, offers a fresh, citrusy finish, which complements the rich broth. Adding lime wedges for serving is not just for decoration – the lime juice cuts through the richness of the soup, balancing the flavors and adding a pleasant tang.
- Jalapeño: For those who enjoy a bit of heat, the jalapeño slices add a subtle spicy kick without overpowering the other flavors. It can be easily omitted or adjusted according to personal preference, making this soup customizable for those who might not handle spice well.
Cooking Method: Slow and Steady for Maximum Flavor
The key to a perfect Mexican Oxtail Beef Soup is slow cooking. The oxtails need to be simmered for a long period (around 2-3 hours) to become tender and to release all the collagen and flavors into the broth. This method not only ensures the meat falls off the bone but also helps extract the maximum amount of flavor from the marrow, which is what gives this soup its distinctive richness.
For those who are pressed for time, this recipe can also be adapted for a slow cooker. Simply brown the oxtails in a skillet first, then transfer them to the slow cooker along with the vegetables and spices. Cook on low for 6-8 hours for a hands-off, hearty meal.
Alternatively, using a pressure cooker can drastically reduce the cooking time. You can cook the oxtails under pressure for about 1 hour, then release the pressure and add the vegetables for a quick 15-minute cook.
Culinary Tradition and Variations
Regional Variations:
While this version of Caldo de Res con Cola is quite popular, there are regional variations throughout Mexico that add different ingredients or change the method slightly:
- Veracruz Variation: In coastal regions like Veracruz, seafood elements like shrimp are sometimes added to the soup for a surf-and-turf twist.
- Northern Mexico: In the north, where beef is abundant, heartier cuts of beef (like beef shank or chuck) are sometimes used alongside oxtails for an even richer broth.
- Spice Levels: In some regions, the soup may be spicier with the addition of chipotle peppers instead of jalapeños, giving the broth a smoky, spicy flavor.
Common Additions:
You can also adapt this dish by adding beans, such as black or pinto beans, to make the soup even heartier. Another addition could be barley or rice, which would make the soup a complete meal by incorporating a grain into the broth. These additions absorb the rich broth and make the dish even more satisfying.
Health Benefits
- Collagen-Rich Broth: The oxtails in the soup are packed with collagen, which breaks down during cooking and turns into gelatin. This is known to support joint health, improve digestion, and even benefit skin elasticity. Gelatin also helps heal the gut lining, making this soup an excellent choice for those looking to improve their gut health.
- High in Protein: Each serving of the soup provides a significant amount of protein, thanks to the beef and oxtail, making it a nourishing meal for those who want to stay full and energized. Protein is essential for muscle repair, immune function, and overall body maintenance.
- Nutrient-Dense Vegetables: The variety of vegetables in this soup provides a wide range of vitamins and minerals. Carrots, for example, are high in vitamin A, which supports eye health, while potatoes are a great source of potassium, crucial for maintaining healthy blood pressure levels. Cabbage is loaded with antioxidants and fiber, which promote heart health and aid in digestion.
- Customizable for Dietary Needs: While this soup is naturally gluten-free, it can easily be adapted for other dietary preferences. For those following a low-carb diet, the potatoes can be omitted or replaced with lower-carb vegetables like cauliflower or zucchini. To make the soup dairy-free, you can avoid any creamy toppings or cheese garnishes.
Serving and Storing
Serving Suggestions: For an authentic Mexican meal experience, serve the soup with a side of corn tortillas or homemade salsa. The combination of the warm, rich soup and the fresh, spicy salsa is unbeatable. If you’re looking for more substance, you can also pair the soup with Mexican rice or even serve it with a light avocado salad.
Toppings: Adding toppings like diced avocado, sliced radishes, or crumbled queso fresco can bring extra texture and flavor to the dish. A dollop of Mexican crema can add creaminess and balance the spices.
Storage and Freezing: This soup keeps well for up to 3-4 days in the refrigerator. In fact, it often tastes better the next day as the flavors have more time to meld. To store, let the soup cool completely before transferring it to an airtight container.
If you plan on freezing the soup, avoid adding any potatoes, as they can become grainy when thawed. Instead, cook the potatoes separately and add them when reheating the soup. The soup can be frozen for up to 3 months in a freezer-safe container.
Conclusion
Mexican Oxtail Beef Soup is a perfect representation of how traditional Mexican cuisine brings together bold flavors and wholesome ingredients in a simple yet deeply satisfying way. The slow-cooked oxtails and fresh vegetables come together to create a dish that is not only nourishing but also full of cultural history and warmth. Whether you’re cooking for your family or looking to impress guests with a comforting and flavorful meal, this soup will not disappoint. Its versatility, health benefits, and rich, hearty flavor make it a staple in Mexican home cooking that’s sure to please everyone at the table.