Oxtail Soup Recipe (Caldo de Cola de Res)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oxtail Soup (Caldo de Cola de Res) is a rich, deeply flavorful Mexican broth built on slow-simmered beef oxtails and shank with fresh vegetables including potato, cabbage, corn, and zucchini. It's hearty, nourishing comfort food that tastes even better the next day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
At a glance
PER SERVING · TIME 193M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 3h 10m
- Sodium
- 2283mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1464mg
- Calcium
- 90mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 2283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.