Ingredients with Measurements:
- 2 lbs oxtail, cut into pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups beef broth
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat the vegetable oil over medium-high heat.
2. Add the oxtail pieces and brown them on all sides. Remove the oxtail from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and sauté until the onion is translucent.
4. Add the cumin, coriander, smoked paprika, chili flakes, salt, and black pepper to the pot and stir to combine.
5. Add the beef broth, diced tomatoes, chickpeas, carrots, celery, and potatoes to the pot and stir to combine.
6. Add the oxtail back to the pot and bring the soup to a boil.
7. Reduce the heat to low and simmer the soup for 2-3 hours, or until the oxtail is tender and falling off the bone.
8. Remove the oxtail from the soup and shred the meat. Discard the bones and any excess fat.
9. Return the shredded oxtail to the soup and stir to combine.
10. Serve the soup hot, garnished with cilantro and a lime wedge.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 22g
- Protein: 32g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Chickpeas can be substituted with any other type of bean.
- Carrots, celery, and potatoes can be substituted with any other vegetables of your choice.
Variations:
- Add more or less chili flakes to adjust the level of spiciness.
- Add a can of coconut milk for a creamier soup.
- Add rice or noodles for a heartier soup.
Tips and tricks:
- Browning the oxtail before adding it to the soup adds extra flavor to the dish.
- Skim any excess fat from the surface of the soup while it simmers.
- Shredding the oxtail meat and discarding the bones and fat makes the soup easier to eat.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with cilantro and a lime wedge.
Garnishes:
- Cilantro and lime wedges
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the oxtail is not tender after 2-3 hours of simmering, continue to simmer until it is falling off the bone.
Food safety advice:
- Make sure to cook the oxtail to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Oxtail soup is a traditional dish in many cultures, including Jamaican and Korean cuisine.
Flavor profiles:
- This soup is spicy, smoky, and savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Jamaican