This rich and comforting oxtail soup is a staple in Caribbean kitchens, especially during the cooler months. Packed with tender oxtail, a medley of root vegetables, and seasoned with traditional island spices, this soup is more akin to a stew in its heartiness. The slow-cooked flavors develop over several hours, making it a perfect dish for family gatherings or meal prepping.
Ingredient Guide
- Oxtail: The star of the dish, providing a rich, beefy flavor and gelatinous texture when slow-cooked.
- Lemon Juice: Used to clean the oxtail, a common practice in Caribbean cooking to remove any residual odors.
- Sea Salt & Black Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
- Olive Oil: Used for roasting and sautéing, adding depth to the dish.
- Carrots & Pumpkin: Roasted to bring out their natural sweetness, they add body and flavor to the soup.
- Onion, Garlic, Thyme, Scallions: Aromatic base that infuses the soup with traditional Caribbean flavors.
- Yellow Split Peas: Thicken the soup and add a subtle earthy flavor.
- Caribbean Green Seasoning: A blend of herbs and spices that adds a distinctive island taste.
- Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
- Coconut Cream or Milk: Adds a creamy texture and subtle sweetness.
- Potatoes, Sweet Potatoes, Eddoes: Root vegetables that provide substance and absorb the soup’s flavors.
- Okra: Adds a unique texture and helps thicken the soup.
- Tomato Paste: Adds umami and a rich color to the broth.
- Baby Spinach: Stirred in at the end for added nutrition and color.
- Flour, Salt, Brown Sugar, Water: Combined to make “spinners,” traditional Caribbean dumplings.
Shopping Made Easy
- Oxtail: Available at most butcher shops; ask to have it cut into 1-inch pieces.
- Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
- Eddoes: Found in Caribbean or international markets; taro can be used if unavailable.
- Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
- Caribbean Green Seasoning: Can be homemade or purchased at Caribbean markets.
Cooking Notes from the Kitchen
- Roasting the oxtail, carrots, and pumpkin enhances their flavors and adds depth to the soup.
- Allow the soup to simmer slowly to develop rich flavors and tenderize the oxtail.
- “Spinners” are small, elongated dumplings that add a delightful texture; ensure the dough is soft but not sticky.
- Adjust the amount of Scotch bonnet pepper to control the spiciness.
Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings
Description
This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.
Ingredients
Instructions
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Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
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On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
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In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
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Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
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Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
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Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
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Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
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Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
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After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot.
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Cook for an additional 10–15 minutes until dumplings are cooked through.
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Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
Note
May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.
