Oxtail soup is a savory dish that is not as commonly known as cow heel or corn soup in Trinidad and Tobago, but it has a unique taste that is highly appreciated by those who have tried it. This soup is made from the tail of the ox, which is a bony and tough cut of meat that requires careful preparation to achieve a tender and delicious result.
The traditional way of cooking oxtail soup in Trinidad and Tobago involves slow cooking the meat with local herbs and spices like garlic, thyme, chives, and pimento peppers. The soup is usually thickened with root vegetables like yams, cassava, and potatoes, which add a rich and creamy texture to the broth. The result is a hearty and satisfying soup that is perfect for cold nights or as a comforting meal for any occasion. While not as widely known as other Trinidadian soups, oxtail soup is a beloved staple of Caribbean cuisine that is definitely worth trying.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soups
Cuisine: Caribbean
Servings: 4
Ingredients
- 1 lb oxtail
- 1 sprig fine leaf thyme
- 1 chive chopped
- 1 sprig parsley chopped
- 1 carrot chopped
- 1 bouillon cube optional
- 1/2 lb pumpkin chopped
- 1/2 cup split peas
- 1 small onion chopped
- 2 pimento peppers chopped
- 3 cloves garlic crushed
- Salt to taste
- Water
Instructions
- Wash the ox tail and pressure cook for 15 minutes
- In the mean time chop the herbs and set aside. Add the split peas to the ox tail and add a little water if necessary. Pressure cook for about 10 mins.
- Chop the carrot and pumpkin.
- Add the carrot, pumpkin and chopped herbs to the split peas nd oxtail and pressure cook for about 5 to 7 mins. Add bouillon cube and salt to taste.
- Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved
Trini Ox Tail Soup
Ingredients
- 1 lb oxtail
- 1 sprig fine leaf thyme
- 1 chive chopped
- 1 sprig parsley chopped
- 1 carrot chopped
- 1 bouillon cube optional
- 1/2 lb pumpkin chopped
- 1/2 cup split peas
- 1 small onion chopped
- 2 pimento peppers chopped
- 3 cloves garlic crushed
- Salt to taste
- Water
Instructions
- Wash the ox tail and pressure cook for 15 minutes
- In the mean time chop the herbs and set aside. Add the split peas to the ox tail and add a little water if necessary. Pressure cook for about 10 mins.
- Chop the carrot and pumpkin.
- Add the carrot, pumpkin and chopped herbs to the split peas nd oxtail and pressure cook for about 5 to 7 mins. Add bouillon cube and salt to taste.
- Serve hot.
