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Soups ~ Oxtail Soup (Cayman Style Stew) w/ Carrots ~ Potatoes ~ Spinners 16oz
$ 8.00
Out of stock
Soups ~ Oxtail Soup (Cayman Style Stew)
Stewed oxtail with butter beans is popular in Jamaica, Trinidad, and other West Indian cultures. Sancocho is a revered soup that often features oxtails in Colombia and elsewhere in South America. In Mexico, there is a dish featuring both oxtails and beans from Sonora called, inexplicably, “Gallina Pinta.” South Africans cook oxtails in traditional three-legged cast iron skillets.
This Oxtail Soup is seriously packed with flavor; with a tasty broth mixture along with a variety of herbs and seasonings. The combination of beef broth and the tomato paste makes a flavorful and savory combination for this often neglected main dish. If they only knew! Well, I’d rather have it this way, if not the price would go through the roof. I don’t know if you’ve noticed but oxtail prices have been creeping up lately.
Serves 6
Ingredients
- 2 lbs oxtails (chopped into small to medium pieces)
- 2 tbsp vegetable oil may be substituted with olive oil
- 1 tbsp black pepper
- 1 whole yellow onion cut in half-moon slices
- 2 cloves garlic chopped
- 1 whole scotch bonnet pepper (chopped and de-seeded)
- 1 tsp paprika
- 2 stalks scallions chopped (AKA green onions)
- 7 whole allspice seeds (AKA pimento seeds)
- 1 1/2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 can butter beans
- 1 – 2 large potato peeled and diced
- 1 – 2 large carrot peeled and diced
- 2 Small corn on the cob diced (optional)
- 1 pound Pumpkin cleaned and cut unto small bite-size chunks (optional)
- 1 tbsp browning sauce
- Flour Spinners (Dumplings) * See below for recipe
Instructions
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The first thing you want to do is clean your oxtails. You start by trimming the excess fat from your chopped oxtails with a knife. You then soak them in a solution of lemon juice, and water, you can also use salt, or white vinegar as a substitute for lemon juice. Let the oxtails sit in this solution for about an hour. You then rinse the oxtails in freshwater. Your oxtails are now ready to be seasoned
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In a large mixing bowl, add 1 tablespoon of black pepper to your oxtails. You then add 1 teaspoon of paprika, add your chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds. Add Worcestershire sauce and browning sauce to your oxtails. Rub vigorously until your oxtails are completely coated and infused by the seasonings you’ve just added. Let sit for 1 hour (overnight is ideal for a proper marinade).
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Add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), place your seasoned oxtails in the saucepan until your oxtails become brown (approximately 5 minutes).
Then transfer to a pressure cooker and add 3 cups of water and add your beef bouillon cube. Let in cook for 20-25 mins and then let cool normal or run pot under running water then you can remove the pressure cooker lid. Then leave the lid off and restart cooking. Stir occasionally and let cook under a medium flame for about 1/2 an hour while stirring intermittently. Add the butter beans,(remember to drain the water from the can) and also the carrots, potatoes, Corn, pumpkin, (more chopped scallion) and spinners after about 10 min before the finish time. If you want it more watery then and more water and let simmer for a few more minutes.
*Serve with hard dough bread, dinner rolls or baguettes to soak up all the juices!
*Remove Pimento seeds from the soup
Notes
If you can, get oxtails that are well-trimmed, if not, remove as much visible fat as you can before cooking it.
Oxtail soups tend to be too oily for some folks, so towards the end of the cooking process use a spoon to spoon off any extra fat at the top of the dish.
Also, another way is to cook the dish a day ahead, refrigerate and remove visible fat at the top.
Spinners (Flour Dumplings)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Water as needed
Steps to Make Spinners
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In a small bowl, combine flour and salt. Add enough water to make a stiff dough. Let the dough rest for 10 minutes before moving onto the next step.
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Once the dough is formed, pinch off about 1/2 ounce of dough and roll it between your hands to form a softly tapered cylindrical shape. Repeat until all of the dough has been transformed into spinners.
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The spinners can be also cooked in a pot of boiling salted water for about 5 to 7 minutes or added to soup or stews 5 minutes before the dish is due to finish cooking.
*Serves in a 16oz CI$5 or 32oz CI$8 *Add.25 cents for each bread
