Ultimate comfort food - The best oxtail soup recipe you'll ever taste! | CaribbeanPot.com

oxtail

🥗Healthier: beef shank

💰Cheaper: pork neck

Pork neck is often more affordable and still provides a rich flavor.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Using homemade broth can be healthier and cheaper.

Wash the oxtail with lemon juice and cool water, then drain and pat dry.

Preheat the oven to 350°F.

Place the oxtail on a roasting tray, season with sea salt and fresh ground black pepper, and coat with olive oil.

Cover the oxtail lightly with foil and roast in the oven for 1 hour.

While the oxtail roasts, prepare the pumpkin and carrots by coating them with olive oil and roasting them in the oven for 1 hour as well.

After 1 hour, remove the oxtail from the oven and add 1/2 cup of hot water to the roasting tray to scrape up the flavorful bits.

In a soup pot, heat 1 tbsp of olive oil over medium flame and add diced onion, garlic, fresh thyme, scallion, and black pepper. Mix well and reduce heat to low to soften the vegetables for 4 minutes.

Increase heat to medium-high and add the roasted oxtail and the scraped liquid from the roasting tray to the pot, stirring well.

Add 1 cup of washed yellow split peas and enough water to make it soupy, along with a heaping tablespoon of Caribbean green seasoning and the Scotch bonnet pepper. Bring to a boil.

After boiling, cut the roasted carrots and pumpkin into smaller pieces and add them to the pot.

Add 2 tbsp of coconut cream and mix well. If using coconut milk, that can be substituted.

Allow the soup to boil for another 30 minutes before adding the ground provisions (sweet potato and regular potato).

Smash the Scotch bonnet pepper to release its heat, or remove it for those who prefer less spice.

Add the sweet potato, regular potato, and chopped okra to the pot, along with a bit more water if necessary, and bring to a boil.

Cook until the potatoes are fully cooked and the oxtail meat is tender and falling off the bone, ensuring to maintain some texture by cutting the oxtail into larger pieces.

Add washed baby spinach to the soup for nutrition.

Cooking Techniques

Equipment Needed

Spice Level: