Nutrition balance score
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Ingredients
0 servings
2 tablespooncooking oil
1 poundsoxtail
cut up medium pieces
1onion
chopped
2 teaspoonminced garlic
1 teaspoonthyme
fresh chopped
½ teaspoonsmoked paprika
1 tablespoonketchup
1Scotch bonnet pepper
Whole
2green onions
chopped
5Whole pimento seeds
allspice
1 TablespoonWorcestershire sauce
1 teaspooncurry
or more adjust to preference
15 ouncecan butter beans
rinsed and drained
1 teaspoonbrowning
optional
1 Tablespoonbouillon powder
or cube, optional
salt
to taste
Instructions
Step 1
Season oxtail with, salt and pepper. Set aside
Step 2
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
Step 3
Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
Step 4
Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
Step 5
About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
Step 6
Season with salt according to preference.
