Oxtail and Mexican Bean Soup with Fresh Avo and Coriander
Oxtail and Mexican Bean Soup Recipe
This cold, rainy Cape Town weather asks for a soup! Tired of the usual tomato or chicken soup, I decided to make a different kind. It’s hearty and delicious, and pairs really well with some avocado (strange, I know) and coriander.
Ingredients
2 tsp ground cumin
800g can chopped tomatoes
800g can black beans
2 packets of beef stock
2 handfuls chopped coriander
1 whole avocado sliced
3 spring onions sliced
1 tbsp lemon juice
750g Oxtail
4 tsp olive oil
2 large onion, finely chopped
2 red pepper, cut into chunks
4 garlic cloves, chopped
1 cup sweet corn
4 tsp mild chilli powder
How to make Oxtail and Mexican Bean Soup
Sprinkle the oxtail with olive oil, salt and then grill the oxtail until brown in the oven at 240 degrees.
Add the oxtail to your Instapot and cook for 45 minutes on high .
Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins.
Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well.
Ladle the soup into bowls, top with the avocado, spring onion and coriander and then serve.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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