Ingredients:
– 2 Large Packages Oxtails
– 2 Large Packages Short Ribs
– 1 Large Onion
– 3 Stalks Fresh Celery
– 1 Large Bell Pepper (optional)
– 10 Mini Fresh Carrots, halved
– 6 Large Russet Potatoes, chopped
– 2 Large Bay Leaves
– 2 Cans Whole Kernel Corn
– 2 Cans Green Beans
– 1 Can Green Baby Lima Beans
– 1 Can Diced Petite Tomatoes (large)
– 1 Small Box Spaghetti (optional)
– Sugar’s All-Purpose Seasoning or your favorite seasoning
– 1 Tablespoon Cumin (optional)
– Crushed Red Pepper (optional)
– Oxtail Seasoning (optional)
– 1 Teaspoon Sugar (optional)
– 2 Large Boxes Beef Broth
– 2 Tablespoons Beef Seasoning
– 1 Cap Full White Vinegar
Instructions:
- Prepare the Meat: Rinse oxtails and short ribs until the water runs clear. Cook them separately over medium heat until tender, seasoning with onions and spices.
- Prepare Vegetables: Wash celery, carrots, green pepper, and potatoes. Season them in a large pot.
- Cook Vegetables: Pour in beef broth, beef seasoning, and enough water to cover the vegetables. Cook until the potatoes are almost tender.
- Add Tomatoes: Once the potatoes are halfway cooked, stir in the diced petite tomatoes.
- Combine Ingredients: Add the cooked oxtails and short ribs to the pot with vegetables.
- Use the Right Broth: Discard the broth from the oxtails and short ribs, and use the broth from the vegetables instead.
- Drain Meat: Before mixing the meat with vegetables, strain it to remove excess drippings.
- Optional Touch: If desired, add the small box of spaghetti for extra texture and adjust seasoning as needed.
Enjoy a comforting bowl of this hearty Oxtail and Short Rib Vegetable Soup, perfect for any day!
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