Name: How to make Oxtail Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1 kg Oxtail Slices; 2 tablespoons Green Seasoning; 1 tablespoon Worcestershire Sauce; 2 tablespoons Coconut Oil; 1 medium Onion, chopped; 2 cloves Garlic, minced; 3 Seasoning Peppers minced; 3 Sprigs Thyme fresh; 1 cup Dry Brown Lentils; 1/4 Calbaza Pumpkin, bite-sized pieces; 2 medium Yukon Gold Potatoes, bite-sized pieces; 2 medium Sweet Potato, bite-sized pieces; 2 Carrot, bite-sized pieces; 6 pieces Okra, bite-sized pieces; 1 bunch Spinach chopped; Water for cooking

Warm up with this hearty and flavorful Caribbean Oxtail Soup, a traditional dish that’s rich in nutrients and bold in taste. Featuring tender oxtail, fresh vegetables, and savory spices, this soup is the ultimate comfort food for family meals or cozy gatherings. Whether made in a pressure cooker or simmered on the stove, this recipe brings the essence of Trinidadian cuisine to your table with ease.

Oxtails in the culinary world are classified as 'Offal' or the non-muscular pits and pieces of an animal, in this case, beef. These pieces of animal were a more affordable way for working-class people to enjoy meat. However, pieces like the oxtail tend to be quite challenging, so they are often made into soups and stews.

However, the flavors of these offal bits are incredible because they are made up of bones and connective tissues that are rich and flavorful. Oxtail Soup in Trinidad is another typical street food shared among family or friends after a night of adult beverages. This recipe is a great full-bodied soup that eats like a meal packed full of vegetables and even more flavor.

To shorten the cooking time, you can use a pressure cooker, otherwise the results will be the same with a little more time and tenderness added to the soup.

#Trinidad #Diabetic Friendly #Whole30 #Family Dinners #Soups #Beef #Pressure Cooker #Slow Cooker

Okra Handling: Wash and trim okra carefully to avoid sticky residue.

Hot Oil: Be cautious when searing oxtail, as the oil can splatter.

Deep, Rich Flavors: The slow-cooked oxtail and blend of spices create a soup bursting with taste.
Nutritious and Filling: Packed with vegetables, lentils, and protein, it’s a complete meal in one bowl.
Versatile Cooking Options: Can be prepared in a pressure cooker, slow cooker, or on the stovetop.
Perfect for Sharing: A comforting dish ideal for family dinners or gatherings with friends.

Brown the Oxtail: Searing the oxtail enhances its flavor and adds depth to the soup.
Layer the Ingredients: Add lentils first to ensure even cooking, then follow with vegetables.
Check Water Levels: If cooking on the stovetop, monitor the water level to prevent drying out.

Serve hot with a side of crusty bread or steamed rice to soak up the broth.
Garnish with chopped parsley or green onions for a fresh, colorful finish.
Pair with a simple green salad for a balanced meal.

Replace oxtail with short ribs or beef shank for a similar flavor profile.
Use butternut squash or acorn squash if Caribbean pumpkin is unavailable.
Add Scotch bonnet pepper for extra heat, or keep it mild by omitting spicy ingredients.
Swap lentils with black beans or split peas for variety.

Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Medium Mixing Bowl

Pressure Cooker

Serving Bowl

Wooden Spoon

Oxtail: Provides a rich, meaty flavor and gelatinous texture for a hearty soup.
Green Seasoning: Infuses the dish with fresh Caribbean herbs and spices.
Coconut Oil: Adds a subtle nutty flavor and helps sauté aromatics.
Brown Lentils: Boosts protein and fiber content.
Caribbean Pumpkin: Adds sweetness and bright color (substitute with butternut squash if needed).
Yukon Gold Potatoes, Sweet Potatoes, and Carrots: Create a medley of flavors and textures.
Okra: Adds a slightly thickened texture to the broth.
Spinach: Introduces a nutrient-packed leafy green element.

Can I make Caribbean Oxtail Soup without a pressure cooker?

Yes, you can prepare it on the stovetop by simmering the oxtail and lentils for about 1.5 hours or until tender.

What can I use instead of oxtail?

Short ribs, beef shank, or lamb shank are excellent substitutes that provide similar richness.

How can I make this dish spicier?

Add a diced Scotch bonnet pepper or a teaspoon of chili flakes for an extra kick.

How to Make Caribbean Oxtail Soup

Season the oxtail with green seasoning and Worcestershire sauce. Heat coconut oil in a heavy-bottomed pot or pressure cooker and sear the oxtail until browned. Sauté onions, garlic, seasoning peppers, and thyme for aromatic depth. Add the oxtail back to the pot along with lentils and enough water to cover the ingredients. Cook under pressure for 45 minutes or simmer on the stovetop for over an hour until the meat is tender.

Add bite-sized pieces of pumpkin, potatoes, sweet potatoes, carrots, and okra to the pot. Stir in additional water if needed and simmer until the vegetables are soft. Toss in chopped spinach and cook for a few more minutes. Adjust the seasoning with salt and pepper before serving the soup hot with your favorite condiments.

Author: Rachael Ottier Hart

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

15 mins

Cook Time

90 mins

Total Time

105 mins

Serves

Ingredients

1 kg Oxtail Slices
2 tablespoons Green Seasoning
1 tablespoon Worcestershire Sauce
2 tablespoons Coconut Oil
1 medium Onion, chopped
2 cloves Garlic, minced
3 Seasoning Peppers minced
3 Sprigs Thyme fresh
1 cup Dry Brown Lentils
1/4 Calbaza Pumpkin, bite-sized pieces
2 medium Yukon Gold Potatoes, bite-sized pieces
2 medium Sweet Potato, bite-sized pieces
2 Carrot, bite-sized pieces
6 pieces Okra, bite-sized pieces
1 bunch Spinach chopped
Water for cooking

Instructions

Stove Top Method

Using a bowl, season oxtail slices with green seasoning and Worcestershire sauce.

Place the pressure cooker or heavy bottom pot on medium to high heat and add the coconut oil.

Once the oil is hot, sauté & stir using a wooden spoon, the onion, garlic, seasoning peppers, and thyme for 5 minutes.

Then place the pieces of seasoned oxtail in the pan and sear them on both sides.

When the oxtails are thoroughly seared, add the lentils and enough water to submerge them fully, cover and cook for 45 minutes in the pressure cooker. For the heavy bottom pot, cook for over an hour but check the tenderness of the meat and water levels to know when the oxtails are finished cooking.

After the pressure-cooking of the oxtails and lentils, uncover and add all remaining ingredients to the pot along with extra water if necessary.

Mix all the ingredients and simmer for 15-20 minutes or until the vegetables are tender.

Add salt and pepper to taste before removing from the heat and allowing it to cool for 10-15 minutes.

Serve in a bowl and add any local condiments for an extra dash of flavor.

Slow Cooker Method

Season oxtail slices with green seasoning and Worcestershire sauce.

Place a heavy bottom pot on medium to high heat and add the coconut oil.

Once the oil is hot, sauté the onion, garlic, seasoning peppers, and thyme for 5 minutes.

Then place the pieces of seasoned oxtail in the pan and sear them on both sides.

When the oxtails are thoroughly seared, move them from the pot to the slow cooker.

Add all remaining ingredients to the slow cooker and enough water to fully submerge. Cover and cook for 6-8 hours or until the oxtails are tender.

Add salt and pepper to taste before turning off the heat and allowing it to cool for 10-15 minutes.