How to make Oxtail Soup

Published on August 6th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial view of Oxtail Soup in a bowl

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. 

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Time & Serves

Prep Time
15 mins
Cook Time
90 mins
Total Time
105 mins
Serves
6

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.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart