Monday, January 01, 2007
Just like most West Indian recipes, there are a million versions of Oxtail Soup.
This is my Mother in Law's extended version.
About 4lbs Oxtail (cut Small)
1 large onion (chopped into med sized pieces)
1 or 2 cloves of chopped garlic
2 or 3 stalks of celery (chopped)
1 small cassava (chopped)
1 yam (chopped)
2 small potatoes (chopped)
1 or 2 carrots (peeled and chopped)
1 scotch bonnet to float
about 8 springs of fresh thyme
a little grated nutmeg
about a tbsp of curry
a couple of tbsp of cassareep.
First rinse and clean your oxtail with lime
Then place on a baking sheet and broil until browned on both sides, turning over the pieces once.
Take out of the oven and set aside for a moment.
brown the onions in olive oil and when they're translucent....
Add the oxtail, garlic and juices and brown a few minutes more.
Add the 2 or 3 stalks of chopped celery, chopped cassava, chopped yam, chopped potatoes , chopped carrots, scotch bonnett to float, salt, pepper, a little grated nutmeg, about a tbsp of curry, a couple of tbsp of cassareep, 8 or so springs of fresh thyme, and cover with water.
Bring to a boil and then lower the heat to medium low and stew for hours for the best results, stirring occasionally, until meat is tender checking for flavour. Add salt if needed.
I love this with rice, but it's really "stick to your ribs" food.
It's not light fare.