Oxtail Soup Recipe

🧂 Ingredients

• 3 pounds oxtails

  1.5 kg
• Salt and pepper to taste
• 2 tablespoon vegetable oil
• 1 large onion

  chopped
• 1 green bell pepper

  chopped (or use 2-3 large jalapeno peppers)
• 4 green onions

  chopped
• 5-6 garlic cloves

  minced
• 1 Scotch Bonnet pepper

  chopped – optional, for extra spicy (or use habanero)
• 2 tablespoons tomato paste

  30 ml
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Jamaican curry powder

  see Recipe Notes for spice alternatives
• 1 tablespoon paprika
• ½ teaspoon ground allspice
• 5-6 cups beef stock

  or more as desired - or use water with bouillon
• 1 pound carrots

  chopped (.5 kg)
• 1 pound potatoes

  chopped (.5 kg)
• 15- ounce can butter beans

  or use pinto or other(~.5 kg)
• 1/4 cup chopped parsley

  plus more for garnish

Instructions

• 1 Season the oxtails with salt and pepper to taste.
• 2 Heat the vegetable oil in a large pot or Dutch oven to medium-high heat and
  brown the oxtails on each side, 3-4 minutes each. Set them aside.
• 3 Reduce the heat to medium and add the onion, peppers, and green onions. Cook,
  stirring, 3-4 minutes.
• 4 Add the garlic and cook 1 minute, stirring.
• 5 Add the Scotch bonnet pepper, tomato paste, Worcestershire sauce, curry powder,
  paprika, all spice, and more salt and pepper to taste. Cook, stirring, for 1
  minute.
• 6 Add 1 cup beef stock to deglaze the pot. Scrap up any browned bits from the
  bottom of the pot.
• 7 Tuck the browned oxtails back into the pot and pour in remaining beef stock.
• 8 Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, or until the
  oxtails are tender to your liking. Skim excess fat from the top, if desired. You
  can shred the meat if you’d like, or serve it with the bones.
• 9 Add the carrots and potatoes. Cover and simmer 30 minutes to soften.
• 10 Stir in the butter beans and simmer 5 minutes to warm.
• 11 Stir in parsley and serve.

Nutrition Info