Caribbean Style Oxtail Soup
This Caribbean style oxtail soup recipe is simple yet delicious. It goes perfect with dumplings, especially cassava dumplings.
Ingredients
For the seasoning:
- 2 tbsp Browning sauce
- 2 tsp Salt
- 2 tsp Paprika
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 2 tsp Dried parsley
- 2 tsp Dried thyme
- 1 tsp Black pepper
For the soup:
- 2 lbs Oxtail cleaned and fat removed
- 4-6 cups Water
- 4 medium Carrots peeled and sliced
- 4 medium Pimento peppers chopped
- 2 medium Garlic cloves minced
- 1 medium Pumpkin deseeded and cut into chunks
- 1 medium Onion chopped
- 3-4 sprigs Fresh thyme
- 3-4 sprigs Fresh parsley
- 2 sprigs Scallions chopped
- 1 tbsp Vegetable oil
- 2 tsp Salt
- Dumplings (optional)
Instructions
- Season the oxtails with the salt, dried parsley, dried thyme, onion powder, garlic powder, browning sauce and paprika.
Regular pot method:
- Place a pot over medium-high heat, warm the oil then add the oxtails. Cook on each side for 3-5 minutes.
- Stir in the onion, scallions, pimento peppers and garlic. Cook for 2-3 minutes.
- Add the water, salt, tomato paste, parsley and thyme. Stir everything.
- Cover and cook for 1 hour.
- After 1 hour, stir in the carrots, pumpkin and/or other veggies. Cook for 30 more minutes then enjoy. Add dumplings 10 minutes before the end, if using.
Pressure cooker method:
- Place a the pressure cooker over medium-high heat, warm the oil then add the oxtails. Cook on each side for 3-5 minutes.
- Stir in the onion, scallions, pimento peppers and garlic. Cook for 2-3 minutes.
- Add the water, salt, tomato paste, parsley and thyme. Stir everything.
- Lock the lid and let it cook for 45 minutes.
- After 45 minutes, turn off the heat and let it the pressure cooker cool completely. It can take at least 10 minutes.
- When it is cooled, unlock the lid and place the cooker back on the heat. Add the carrots, pumpkin and/or other veggies. Let it cook for 30 more minutes.
- You can add dumplings at 10 minutes before the end of the cooking time.
