Ingredients with Measurements:
- 2 lbs oxtail
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, chopped
- 1 can of diced tomatoes
- 6 cups beef broth
- 1 tbsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 scotch bonnet pepper (optional)
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the oxtail and brown on all sides, about 5-7 minutes.
3. Remove the oxtail from the pot and set aside.
4. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes.
5. Add the carrots, celery, and potatoes and sauté for another 2-3 minutes.
6. Add the diced tomatoes, beef broth, thyme, bay leaf, salt, and pepper to the pot.
7. Add the oxtail back to the pot and bring to a boil.
8. Reduce the heat to low and let simmer for 2-3 hours, or until the oxtail is tender.
9. If using, add the scotch bonnet pepper to the pot and let simmer for an additional 10-15 minutes.
10. Remove the bay leaf and scotch bonnet pepper (if used) from the pot.
11. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Scotch bonnet pepper can be substituted with habanero or jalapeño pepper.
Variations:
- Add 1 cup of coconut milk for a creamier soup.
- Add 1 cup of chopped okra for a thicker soup.
- Add 1 cup of corn for a sweeter soup.
Tips and tricks:
- Browning the oxtail before adding it to the soup adds flavor.
- Letting the soup simmer for a longer time makes the oxtail more tender.
- Adding the scotch bonnet pepper (or any hot pepper) is optional, but it adds a spicy kick to the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a spoon and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Caribbean coleslaw
- Fried plantains
- Jamaican rice and peas
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer time to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the oxtail to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Oxtail soup is a popular dish in Caribbean cuisine, particularly in Jamaica. It is believed to have originated during slavery when the slave owners would give the slaves the leftover parts of the cow, including the oxtail.
Flavor profiles:
The soup has a rich and savory flavor with a slight sweetness from the vegetables.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Caribbean