Tis the season for soups. This is one of my favourite ways of preparing oxtail--oxtail soup. There are many different versions of how to cook oxtail soup, this is Angie's version. click here for authentic Jamaican oxtail recipe
When cooking oxtail, think about “slow cook”, unless you're using a pressure cooker . I removed visible fats as much as possible from the oxtail.
10 cups water or more (first add 10 cups of water, then 5 cups, each time the water reduces.)
1 lb. oxtail, visible fats removed
1 clove garlic, crushed
1 medium-size Irish potato, peeled, washed, cut into large slices
2 medium-size carrots, peeled, washed, cut into large slices
1 medium-size cho-cho, peeled, washed, cut into large slice
1 stalk scallion
1 sprig fresh thyme
1 green hot
1 pumpkin soup mix
1 cup flour to make spinners
1/2 tsp. salt or more
Pumpkin is often used in our soup. However, I am not using any in this soup.
- In a medium-size pot, bring 10 cups of water to a boil. Add oxtail and garlic, cover and boil, until the water reduces. Add 5 cups of water; add 5 cups of water each time the water reduces, until the oxtail is partially cooked.
While the oxtail is cooking, skim off the oil that rises to the top of the water. The correct term is called de-fat. De-fat the soup each time the oil rises to the top of the water. You probably wondering if there is a need to de-fat the soup so many times. Well, you don’t have to, if you don’t mind drinking an oily soup.
- When the oxtail is partially cooked, add the vegetables; carrots, cho-cho and Irish, cook for 15 to 25 minutes; depending on how soft you want the vegetables to cook. If you prefer the vegetables to have some crunch to them; cook for 15 minutes and for soft vegetables cook for 25 minutes.
I cooked the vegetables for 15 minutes because I want to retain some of the vitamins in the vegetables, and I want some crunch to them.
- Knead the flour : In a bowl, add the flour and 1/8 tsp. salt. Use a small amount of water and knead the flour into a dough. Cover and set aside.
- To make spinners: Pinch off a small piece of the dough. Use both hands to roll it lengthwise.
- At this point, the oxtail should be tender cooked (meat falling off the bone).
- Before putting the spinners into the pot, make sure the water is reduced to about 2 cups (because you don't want long-water soup, as we called it in Jamaica).
- Put the spinners into the pot, stir so that they don’t stick to each other.
- Add the pumpkin soup mix (passed through a sieve), scallion, thyme and hot pepper. Stir, cover pot, lower the heat and simmer soup for 5 minutes. Add the salt (1/2 tsp.). Simmer soup until it reaches to a thick-ish consistency. Remove from heat and serve hot.
This is the traditional way of eating a patty in Jamaica; patty and coco bread.