Oxtail Soup Recipe
This oxtail soup is so comforting with seasoned oxtails seared then simmered low and slow until meltingly tender, loaded with hearty root vegetables.
Servings: 8
Calories: 604kcal
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
- Season the oxtails with salt and pepper to taste.
- 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.
- Reduce the heat to medium and add the onion, peppers, and green onions. Cook, stirring, 3-4 minutes.
- Add the garlic and cook 1 minute, stirring.
- 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.
- Add 1 cup beef stock to deglaze the pot. Scrap up any browned bits from the bottom of the pot.
- Tuck the browned oxtails back into the pot and pour in remaining beef stock.
- 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.
- Add the carrots and potatoes. Cover and simmer 30 minutes to soften.
- Stir in the butter beans and simmer 5 minutes to warm.
- Stir in parsley and serve.
Notes
Great served with steamed rice, warm bread for sopping.
Seasoning Options. You can change the entire profile of this dish with different spices.
Consider the following options in place of the Jamaican curry powder – Indian or Thai curry powder, adobo seasoning, jerk seasoning, ground annatto, Ethiopian berbere, Cajun seasonings. There are many options.
Nutrition
Calories: 604kcal | Carbohydrates: 30g | Protein: 61g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 187mg | Sodium: 912mg | Potassium: 990mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10260IU | Vitamin C: 35mg | Calcium: 108mg | Iron: 10mg