Oxtail Soup

Name: Oxtail Soup
Yield: Serves: 4 to 6
Ingredients: 1 tablespoon sherry; 1 teaspoon coarse salt, or to taste; 1 whole Scotch bonnet pepper or other hot chili pepper; 2 pounds lean oxtails; 2 small onions, chopped; 1 tablespoon canola oil; 1 cup dried black-eyed peas, soaked overnight in 3 cups water, or 1 cup canned; 2 sprigs fresh thyme; 3 tablespoons finely chopped chives; 2 or 3 cloves garlic, finely chopped; 2 or 3 medium carrots, peeled and chopped

Preparation info

Serves:
4 to 6

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

The traditional way to prepare this soup is to place all the ingredients together in one pot and simmer. My French culinary training has convinced me of the importance of first browning meats and vegetables to develop flavor, and this recipe has been adapted to reflect that process.

Ingredients

1 cup dried black-eyed peas, soaked overnight in 3 cups water, or 1 cup

Soup
Gluten-free

Method

If using dried black-eyed peas, drain and set aside. If using canned peas, drain in a colander, rinse with cold water, and set aside.
In a Dutch oven or heavy-bottomed soup pot, heat the oil. Add the onions and cook for 1 minute. Add the oxtails and brown on all sides. Stir in the carrots and cook until they are light brown. Stir in the garlic and cook for 1 minut