Trini Oxtail Soup Recipe

Yield: 4 to 6 Servings

INGREDIENTS

Oxtail - 2 lbs (3/4 inch pieces)

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

Wash oxtail and drain.
Season with green seasoning, salt and black pepper.
Mix until fully incorporated.
Cover and allow to marinate in the refrigerator for 4 to 6 hours or overnight.
Cook in pressure cooker until oxtail is tender but does not fall off the bone (45 minutes to 1 hour).
Add oxtail and remaining liquid from pressure cooker into soup pot.
Top with water, roucou and lemon grass and bring it to a boil over medium heat.
Add dasheen, sweet potato, green banana, eddoes and ripe plantain.
Cover and allow to cook for 5 minutes.
Reduce heat to low.
Add chadon beni, scallions, pimento, onion, garlic and ginger.
Mix until fully incorporated.
Cover and allow to cook for 10 minutes.
Add flour, cornmeal, brown sugar and 1/2 tsp of salt to a bowl.
Mix together.
Add 1/4 to 1/2 cup of water.
Knead until a smooth soft dough ball forms.
Break off small pieces, roll into your hand and place in flour.
Once finished, add the dumplings to soup and allow to cook (about 15 minutes).
Season with salt and black pepper.
Enjoy!