Trini oxtail soup
SoupsYield: 4 to 6 Servings
INGREDIENTS
Oxtail - 2 lbs (3/4 inch pieces)
Green Seasoning - 1/2 cup Salt
Black Pepper
Water - 3 cups
Lemongrass - 2 leaves
Roucou - 1/8 cup
Dasheen - 1/2 lb (1/2 inch cubes)
Sweet Potato - 1/2 lb (1/2 inch cubes)
Green Banana - 4 (cut in half)
Ripe Plantain - 1/2 lb (1/2 inch cubes)
Eddoes - 1/2 lb (1/2 inch cubes)
Chadon Beni/Culantro - 1/4 cup
Scallions - 1/3 cup
Pimento Pepper - 1/4 cup
Onion - 1/4 cup
Garlic - 1/8 cup
Ginger - 1/8 cup
Flour - 1/2 cup
Cornmeal - 1/4 cup
Brown sugar - 1 tbsp
METHOD
1. Wash oxtail and drain
2. Season with green seasoning, salt and black pepper
3. Mix until fully incorporated
4. Cover and allow to marinate in the refrigerator for 4 to 6 hours or overnight
5. Cook in pressure cooker until oxtail is tender but does not fall off the bone (45 minutes to 1 hour)
6. Add oxtail and remaining liquid from pressure cooker into soup pot
7. Top with water, roucou and lemon grass and bring it to a boil over medium heat
8. Add dasheen, sweet potato, green banana, eddoes and ripe plantain
9. Cover and allow to cook for 5 minutes
10. Reduce heat to low
11. Add chadon beni, scallions, pimento, onion, garlic and ginger
12. Mix until fully incorporated
13. Cover and allow to cook for 10 minutes
14. Add flour, cornmeal, brown sugar and 1/2 tsp of salt to a bowl
15. Mix together
16. Add 1/4 to 1/2 cup of water
17. Knead until a smooth soft dough ball forms
18. Break off small pieces, roll into your hand and place in flour
19. Once finished, add the dumplings to soup and allow to cook (about 15 minutes)
20. Season with salt and black pepper
21. Enjoy!
Check out the video