That’s it, my friends. I hope you enjoy this oxtail soup recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! There are many ways to make this dish around the world, with different spices and supporting vegetables, yet the results are always filled with tender meat that is ready to fulfill the hungriest of cravings. I’ve given this dish a Jamaican spin with Jamaican curry powder along with vibrant allspice, though you can easily customize it to your own palate. I hope you love it as much as we do. Please enjoy. Let’s talk about how to make oxtail soup, shall we?
Oxtails. Vegetable Oil. Vegetables. Onion, bell pepper, green onion, garlic, Scotch bonnet pepper (or you can use habanero, or milder peppers to your personal taste.) Tomato Paste. Worcestershire Sauce. Seasonings. Jamaican curry powder, paprika, allspice, salt and pepper. See the Recipe Notes section for spice alternatives. Beef Stock or Beef Broth. Beef bouillon is great for this recipe. Root Vegetables. Carrots, potatoes. You can use others. Beans. I’m using butter beans, though you can use pinto or others. Fresh Parsley.
Add in the fiery Scotch bonnet pepper along with the tomato paste, Worcestershire sauce, and seasonings. Simmer the pot until the oxtails are very tender, about 2-3 hours, then add the root vegetables and simmer another 30 minutes, or until they soften up to your liking. Boom! Done! Your oxtail soup is ready to serve. Doesn’t it look fantastic? It is so incredibly hearty and comforting, like an oxtail stew. I’m ready to dig in. You can serve the oxtails with the bones, or shred the meat from the bones for serving. The choice is yours. You can also freeze it for 3 months or longer in freezer containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends!) The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
