Oxtail Soup Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 45 mins
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Servings
8
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Calories
604 kcal
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Course
Main Course
Oxtail Soup Recipe
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This oxtail soup is so comforting with seasoned oxtails seared then simmered low and slow until meltingly tender, loaded with hearty root vegetables.
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Ingredients
- 3 pounds oxtails 1.5 kg
- salt to taste
- black pepper to taste
- 2 tablespoon vegetable oil
- 1 onion chopped, large
- 1 green bell pepper chopped (or use 2-3 large jalapeno peppers)
- 4 green onions chopped
- 5-6 garlic minced, cloves
- 1 scotch bonnet pepper chopped – optional, for extra spicy (or use habanero)
- 2 tablespoons tomato paste 30 ml
- 1 tablespoon Worcestershire sauce
- 1 tablespoon curry powder see Recipe Notes for spice alternatives, Jamaican
- 1 tablespoon paprika
- ½ teaspoon ground allspice
- 5-6 cups beef stock or more as desired - or use water with bouillon
- 1 pound carrot chopped (.5 kg
- 1 pound potato chopped (.5 kg
- 15- ounce butter beans or use pinto or other(~.5 kg, can
- 1/4 cup parsley plus more for garnish, chopped
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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