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 piece; 2 Carrot bite-sized pieces; 6 pieces Okra bite-sized pieces; 1 bunch Spinach chopped; Water for cooking

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As Seen On

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 the animal were a more affordable way for the working-class people to enjoy meat. However, pieces like the oxtail tend to be quite challenging, so they often made 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 amongst 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 will want to pull out your pressure cooker, if your not in possession of one the results will be the same with a little more time and tenderness add to the soup.

Tips: Caribbean Pumpkin is used for this recipe, but if not available you can substitute for Butternut Squash.

Equipment Needed

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Medium Mixing Bowl

Pressure Cooker

Serving Bowl

Wooden Spoon

Author: Rachel Ottier-Hart

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 piece
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 into 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 for 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 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 into the pan and sear them on both sides.

When the oxtails are thoroughly seared, remove 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 to cool for 10-15 minutes.

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

How to make Oxtail Soup

Ingredients

Instructions

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