Mecha's Oxtail Soup

By Carolina Sanchez Shay

My brothers and I are fortunate to have a mother who loves to cook and makes some exceptional dishes that we've passed down through the family. This recipe is an example of one of her greatest creations—a childhood favorite and comfort food served in our home on cold winter days in Argentina.

I (partially) credit this dish with helping me woo my husband, too. When we were first dating, we found ourselves driving the span from Jensen Beach to my brother's home in Gainesville on an unseasonably cold day by Florida standards. The heater in his car was broken, and we were practically frost-bitten by the time we arrived. My mother was visiting at the time, and had made her oxtail soup that day. It was—and remains—the perfect remedy for shaking off the chill. To this day, my husband says the smell of this soup cooking takes him right back to that moment.—Caro

Ingredients
(8) oxtails
(2) chopped leeks (you'll use both the white and green ends)
(1/2 cup) split peas
(1) bunch of celery
(4-5) carrots
(1) butternut squash
(2-3) large redskin potatoes, cubed
(1) small bunch of fresh cilantro, chopped
(1) small bunch of parsley, chopped
Fresh corn cobs, husked and chopped in half
Salt
Pepper
(2-3 tablespoons) beef bouillon
Spice sachet (cheese cloth sachet filled with bay leaf, 10-15 peppercorns, 2-3 crushed cloves, garlic, and fresh thyme)

Preparation
Fill stock pot ¾ of the way with water. Add 3 tablespoons of salt, the split peas, and the spice sachet.

Once boiling, add the oxtails, and allow to boil for approximately 45 minutes to one hour. Skim any (white) fats that rise to the top.

Add chopped cilantro, chopped parsley, chopped celery (both the stalks and the leaves), and the chopped leeks.

Also add the beef bouillon.

Simmer until the oxtail meat is tender; then add the potatoes, chopped carrots and squash.

Cook for approximately 10-15 minutes until potatoes begin to soften. Add the corn, and continue to simmer until vegetables are cooked through.

Season with salt and pepper to taste, and enjoy!

The Day After: With this dish, I often end up with a pot of leftover soup once the meat has been devoured. I run the leftover base through a blender—sometimes adding more squash or whatever vegetables I may have on hand—for a delicious creamy, pureed soup.—Caro