Oxtail Soup Recipe

Name: Oxtail Soup Recipe
Prep time: 15 min
Cook time: 2 h 45 min
Yield: 8 serving
Ingredients: 3 pounds oxtails; salt and pepper to taste; 2 tablespoon vegetable oil; 1 large onion; 1 green bell pepper; 4 green onions; 5-6 garlic cloves; 1 scotch bonnet pepper; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 tablespoon Jamaican curry powder; 1 tablespoon paprika; ½ teaspoon ground allspice; 5-6 cups beef stock; 1 pound carrots; 1 pound potatoes; 15- ounce can butter beans; 1/4 cup chopped parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Servings
8
Calories
604 kcal
Course
Main Course
Cuisine
American, Jamaican

Oxtail Soup Recipe

Winston Rice

Report

This oxtail soup is so comforting with seasoned oxtails seared then simmered low and slow until meltingly tender, loaded with hearty root vegetables.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Calories 604kcal (30%) Carbohydrates 30g (10%) Protein 61g (122%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 187mg (62%) Sodium 912mg (38%) Potassium 990mg (28%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 10260IU (205%) Vitamin C 35mg (39%) Calcium 108mg (11%) Iron 10mg (56%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 604 kcal

% Daily Value*

Calories	604kcal	30%
Carbohydrates	30g	10%
Protein	61g	122%
Fat	27g	42%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	187mg	62%
Sodium	912mg	38%
Potassium	990mg	21%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	10260IU	205%
Vitamin C	35mg	39%
Calcium	108mg	11%
Iron	10mg	56%