"If you like a great broth-based soup this is it. The juices from the oxtail make it different from any other meat soups. You can use different vegetables in it or the the ones in the recipe to your taste. Very easy to make if you have the time to spare. Perfect for a winter-time meal.
Serve with corn tortillas or bread."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place oxtail in a baking dish and sprinkle seasoned salt over oxtail.
Roast oxtail in a baking dish until well-browned, about 40 minutes. Remove from oven, reserving any drippings in baking dish.
Heat beef broth, cabbage, potatoes, tomatoes, carrots, onion, orange juice, lime juice, garlic, bouillon, cumin, red pepper, bay leaves, salt, and black pepper together over medium heat in a large stockpot. Add oxtail and reserved drippings to soup; pour in water to fill stockpot halfway.
Simmer soup, stirring occasionally, until vegetables are easily pierced with a fork, 30 to 40 minutes. Garnish with cilantro.