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4.5 from 30 votes

Caldo de colita de res - Oxtail Soup

Oxtail soup is flavorful and nutritious loaded with fresh vegetables. Oxtails and beef shank simmering slowly with vegetables produces a rich broth and tender, succulent meat, making this soup a very comforting meal.

Prep Time
3 mins
Cook Time
3 hrs 3 mins
Total Time
3 hrs 13 mins
Servings: 10
Calories: 511 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 20 cups water
  • 3 tablespoons salt
  • 6 garlic cloves 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

Instructions

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

Notes

  • Storage & Reheating Instructions
  • Storage & Reheating Instructions
  • Refrigerate leftovers for up to one week in an airtight container. 
  • You can also freeze it for up to a month. Remember to leave head room in your chosen containers for the broth to expand during freezing. 
  • Reheat anytime you need a warm, comforting meal. You’re welcome to use the microwave for smaller batches, or in a pot on the stove for larger ones.
  • Optional Variations
  • Optional Variations
  • - Don’t have time to babysit your pot? Try making this traditional Mexican soup in your trusty crockpot instead. Please note that
  • I would suggest only making half of the recipe to ensure it will all fit in a standard 6-quart slow cooker.
  • Simply
  • cook beef (steps 1-2) on low for 8 hours and then add the remaining ingredients and cook on high for an additional 30 minutes.
  • - For a fun mashup of oxtail soup and chicken noodle soup, omit the potatoes and replace them with your favorite short pasta shape. I recommend boiling the noodles separately in a pot of well-salted water, then adding them to the soup as you serve it. If you leave the noodles in the soup during storage, they tend to absorb too much liquid and become soggy. 
  • Expert Tips
  • Expert Tips
  • The key to a great oxtail soup starts with selecting high-quality oxtails. Don't shy away from pieces with a decent amount of fat; it adds richness to the broth.
  • Before simmering, you have the option to brown the oxtails in a hot pan. The caramelization of the meat adds a complex, roasted flavor to the soup. If you don't want to or don't have time, it's still delicious!
  • Patience is your friend when it comes to any beef soup. Simmer the oxtails on a low heat for several hours. This slow cooking process breaks down the connective tissues, resulting in exceptionally tender meat and a full-bodied broth.
  • Feel free to skim excess foam off the top as it forms and discard it.
  • Chop your veggies uniformly for even cooking, and add most of them towards the end of the cooking process to retain their texture and color.
  • Don't discard the marrow – it’s a delicacy! Scoop it out and spread it on warm tortillas, or stir it back into the soup for added richness.
  • Once cooked, let the soup rest for a while before serving to allow the flavors to meld together. I actually think that oxtail soup tastes better the next day, just like most soups!
  • Refrigerate leftovers for up to one week in an airtight container. 
  • You can also freeze it for up to a month. Remember to leave head room in your chosen containers for the broth to expand during freezing. 
  • Reheat anytime you need a warm, comforting meal. You’re welcome to use the microwave for smaller batches, or in a pot on the stove for larger ones.
  • Oxtail Soup in Slow Cooker - Don’t have time to babysit your pot? Try making this traditional Mexican soup in your trusty crockpot instead. Please note that I would suggest only making half of the recipe to ensure it will all fit in a standard 6-quart slow cooker. Simply cook beef (steps 1-2) on low for 8 hours and then add the remaining ingredients and cook on high for an additional 30 minutes.
  • Oxtail Noodle Soup - For a fun mashup of oxtail soup and chicken noodle soup, omit the potatoes and replace them with your favorite short pasta shape. I recommend boiling the noodles separately in a pot of well-salted water, then adding them to the soup as you serve it. If you leave the noodles in the soup during storage, they tend to absorb too much liquid and become soggy. 
  • Choose the Right Oxtails: The key to a great oxtail soup starts with selecting high-quality oxtails. Don't shy away from pieces with a decent amount of fat; it adds richness to the broth.
  • Optionally, Brown the Oxtails: Before simmering, you have the option to brown the oxtails in a hot pan. The caramelization of the meat adds a complex, roasted flavor to the soup. If you don't want to or don't have time, it's still delicious!
  • Cook Low & Slow: Patience is your friend when it comes to any beef soup. Simmer the oxtails on a low heat for several hours. This slow cooking process breaks down the connective tissues, resulting in exceptionally tender meat and a full-bodied broth.
  • Simmer & Skim. Feel free to skim excess foam off the top as it forms and discard it.
  • Chop Veggies: Chop your veggies uniformly for even cooking, and add most of them towards the end of the cooking process to retain their texture and color.
  • Use the Marrow: Don't discard the marrow – it’s a delicacy! Scoop it out and spread it on warm tortillas, or stir it back into the soup for added richness.
  • Let It Rest: Once cooked, let the soup rest for a while before serving to allow the flavors to meld together. I actually think that oxtail soup tastes better the next day, just like most soups!

Nutrition Information

Calories 511kcal (26%) Carbohydrates 27g (9%) Protein 55g (110%) Fat 20g (31%) Saturated Fat 8g (40%) Cholesterol 166mg (55%) Sodium 2458mg (102%) Potassium 943mg (27%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 4366IU (87%) Vitamin C 37mg (41%) Calcium 104mg (10%) Iron 8mg (44%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 511

% Daily Value*

Calories 511kcal 26%
Carbohydrates 27g 9%
Protein 55g 110%
Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 166mg 55%
Sodium 2458mg 102%
Potassium 943mg 20%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 4366IU 87%
Vitamin C 37mg 41%
Calcium 104mg 10%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.