Ingredients with Measurements:
- 2 lbs oxtail, cut into small pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 can diced tomatoes (14 oz)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp allspice
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the oxtail pieces and brown them on all sides, about 5-7 minutes.
3. Remove the oxtail from the pot and set aside.
4. Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes.
5. Add the chopped potatoes, diced tomatoes, beef broth, thyme, allspice, smoked paprika, bay leaf, salt, and pepper to the pot and stir to combine.
6. Return the oxtail to the pot and bring the soup to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the oxtail is tender and falls off the bone.
8. Remove the bay leaf from the soup and discard.
9. Serve the soup 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: 360
- Fat: 20g
- Carbohydrates: 16g
- Protein: 28g
Substitutions for ingredients:
- You can use beef or chicken instead of oxtail.
- You can use any vegetables you like, such as bell peppers, sweet potatoes, or corn.
Variations:
- Add some hot sauce or scotch bonnet peppers for extra heat.
- Add some coconut milk for a creamy texture.
- Add some beans or lentils for extra protein.
Tips and tricks:
- Browning the oxtail before adding it to the soup adds extra flavor.
- Simmer the soup on low heat for a long time to allow the flavors to develop.
- Skim any fat or impurities that rise to the surface of the soup during cooking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a slice of bread or crackers on the side.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve the soup with a side salad or some crusty bread.
Suggested side dishes:
- Green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add some more beef broth or water.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Oxtail soup is a traditional Jamaican dish that dates back to the colonial era when oxtail was a cheap cut of meat that was often used in stews and soups.
Flavor profiles:
- Rich, savory, and slightly spicy
Serving suggestions:
- Serve the soup hot with a slice of bread or crackers on the side.
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Region: Jamaican