This will be my first recipe post this week, tomorrow we will be doing fried chicken, rice and peas (which is amazing)!
We have always lived in a really diverse area, oxtail soup to masala fish are all wonderful smells and flavours I adore. Not only that being Scottish we eat Oxtail soup all the time, this one however is so rich with spices and flavour you HAVE to try it. To put this together I had a very, very long chat with some Mums and Nans of my friends!
4 lbs oxtails cut and trimmed – you can ask your butcher to cut it to size & trim the fat to save time later
1 teaspoon salt
pinch of black pepper
2 tablespoon Dunn’s River Mild Curry Powder
2 tablespoon veg oil
2 tablespoon Dunn’s River Oxtail Seasoning
1 tomato (chopped or quartered)
1 onion (chopped)
5 cloves garlic (diced fine or crushed)
1 scotch bonnet pepper
4 sprigs thyme
5 cups water
2 tablespoon chopped coriander (or power if you don’t have it)
1 tablespoon ketchup or paste
1 stick diced celery
1 / 2 spring onions (optional but we love them)
Get your Oxtail and pop in a bowl season with salt, black pepper, tomato and ketchup (or paste). Really work it into the meat and then let it marinate in the fridge for a few hours. Be sure to bring this out an hour before you are ready to cook so the meat is room temperature.
Get a deep pan, add a glug of vegetable oil, put in your chopped onions, garlic, Dunn’s River curry powder (we used mild) and Dunn’s River Oxtail Seasoning, keep it on a low heat, give this a stir and keep on the heat for 4 or so minutes, it will begin to go grainy and dark when ready.
At this point put your meat in the pan – but leave behind the tomatoes and any extra sauce, we will use this for the stock. Make sure to really coat of the onions, garlic and curry powder.
The bowl you had the meat in will have a lovely sweet stock ready to be used, add your water to the bowl, scrape the side and leave.
Oxtail is a fatty meat, your other pan will now be ready for a good stir. Be sure to scrape the bottom of the pan to lift the flavours into the meat. Leave this took cook for about 15 minutes.
If you have a slick of oil on the bottom of the pan it is time to add your sweet stock mix, whole scotch bonnet, celery and thyme.
You can choose to put this all into a slow cooker now if you want to, if you have more time the flavours are amazing. I highly recommend this option.
It will now start looking like a stew / soup and the smells will be amazing. Skim the fat off the top with a large ladle. Put the lid on and leave it to cook for 3 hours, or in the slow cooker longer. Taste now and then to adjust your seasoning.
It is ready when the meat is super tender, remove the twigs from the thyme, scotch bonnet and then sprinkle on your gorgeous freshly chopped coriander.
The stock can reduce down super thick into more of a stew so you can choose to have it as a lighter soup or a thicker stew and serve with rice!
Is my recipe as good as a true Nan? Not even close, but it’s great tasting and easy to make! It was my first time using the Dunn’s River products and I honestly couldn’t believe how rich the smells and flavours were and they added a really deep flavour to my soup.
If you enjoyed this recipe and want to find out more about Caribbean Cuisine check out: