Oxtail Soup II Chef John Recipes

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Oxtail Soup II

"This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter."

Ingredients :

• 1 pound beef oxtail
• 1 pound cubed beef stew meat
• 6 potatoes, chopped
• 2 onions, chopped
• 2 Roma (plum) tomatoes, quartered
• 6 stalks celery, chopped
• 2 carrots, chopped
• 1/2 medium head cabbage, chopped
• 2 cucumbers, sliced
• 4 cubes beef bouillon
• ground black pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
• Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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