Caribbean Slow Cooked Oxtail Soup

This oxtail soup is rich, cozy, and full of deep, comforting flavor. I always make this meal whenever I am in New York and the weather is cold, especially when I just need something warm and hearty.

My recipe allows the oxtail to simmer until it’s fall-off-the-bone tender in a broth filled with herbs, fresh vegetables, and Caribbean flavors.

What makes it special is how simple it really is. The ingredients are oxtail, a few herbs, spinners, and vegetables, creating the most flavorful, thick broth that keeps me full for hours.

Why You’ll Love This Recipe

This oxtail soup doesn’t rush. It’s slow-cooked and rewarding. The oxtail gets browned first for flavor, then gently simmered until the meat is soft and rich. The broth has layers of garlic, thyme, pimento berries, and scotch bonnet, balanced by pumpkin and carrots, for sweetness.

Everything cooks together in one pot, and it smells incredible from start to finish. You don’t need fancy ingredients or complicated steps. Just patience, and the rest happens naturally.

Ingredients

• 1 kg oxtail, cleaned with lime and vinegar
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 sprigs fresh thyme
• 2 cloves garlic, chopped
• ½ onion, chopped
• 2 green onions, sliced
• 1 stalk celery, chopped
• A small bunch of parsley, chopped
• 1 whole scotch bonnet pepper
• 2 medium carrots, chopped
• 1 small pumpkin wedge, peeled and cubed
• 1 Christophine (chayote), peeled and cubed
• 1 small dashing (or potato), peeled and cubed
• 2 baby potatoes, halved
• 2 ears of corn, cut into pieces
• 1 packet chicken-flavored noodle soup mix
• 1 cup flour (for dumplings)
• Pinch salt
• Pinch sugar
• Water as needed

Instructions

Start by seasoning the oxtail. Drizzle it with a little oil, then sprinkle salt, pepper, and garlic powder. Add the chopped herbs, garlic, onion, parsley, thyme, green onion, and celery. Use your hands to rub everything in. Cover the bowl and refrigerate for 30 minutes so the flavors can settle in.

Heat some oil in a heavy pot over medium heat.

Add the oxtail pieces and brown them for a few minutes on each side until they have a little color. You’re not cooking them through. Once browned, pour in enough water to cover the meat. Add the thyme and scotch bonnet pepper. Bring it to a boil, then lower the heat and simmer gently for about two hours, until the meat is soft and falling off the bone.

When the oxtail is tender, remove the thyme stems. Throw in the carrots, pumpkin, christophine, dashing, potatoes, and corn. If the first pepper bursts during cooking, remove it and add a fresh one for gentle heat. Simmer another 10 minutes so the vegetables begin to soften.

While that’s happening, make your dumplings. Mix flour, salt, and sugar in a bowl. Add a little water at a time until it forms a soft dough. Pinch off small pieces and roll into short shapes or flat disks. Drop them into the soup and let them cook for about 5–10 minutes.

Taste the broth. If it needs more flavor, stir in the chicken noodle soup mix instead of extra salt. It adds seasoning and body to the broth. Simmer everything together for another 10 minutes, until the soup thickens slightly and all the vegetables are tender.

That’s it. The oxtail should be soft, the dumplings cooked, and the broth rich and flavorful.

Storage And Leftovers

This oxtail soup keeps really well. Once it cools, store it in an airtight container and refrigerate for up to 3 days. The flavors actually deepen as it sits, so it tastes even better the next day.

To reheat, warm it on the stove over low heat until it’s hot all the way through. Add a splash of water or broth if it’s gotten too thick. You can also reheat it in the microwave, but do it in short bursts and stir in between so it heats evenly.

If you want to freeze it, let it cool completely first. Pour it into freezer-safe containers, leaving a little space at the top. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

The dumplings and veggies hold up surprisingly well after freezing, though the potatoes might soften a bit — still delicious and comforting either way.

FAQ

Can I use a pressure cooker?

Yes. Cook the oxtail for about 40 minutes instead of two hours, then finish the soup as normal.

Can I make it ahead?

Definitely. The flavor deepens overnight, so it’s even better the next day.

Can I skip the dumplings?

You can, but they make the soup heartier and soak up the broth beautifully.

What can I use instead of dashing or Christophine?

Potatoes, green plantains, or even yams work fine.

This oxtail soup is hearty and full of flavor. The slow cooking gives it depth, the fresh herbs keep it bright, and the dumplings make it feel like home.

More Oxtail Recipes

• Delicious Jamaican Curry Oxtail Recipe
• Oxtail Loaded Bake Potatoes Recipe
• The Best Cheesy Oxtail Lasagna Recipe
• The Most Delicious Oxtail Loaded Fries
• Yummy Oxtail Jamaican Patties

Caribbean Slow Cooked Oxtail Soup

Recipe by Ren PetersCourse: SoupCuisine: CaribbeanDifficulty: Medium

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

450

kcal

This oxtail soup is slow-cooked until the meat is tender and the broth is rich with herbs, vegetables, and a little scotch bonnet heat.

Ingredients

• 1 kg oxtail, cleaned with lime and vinegar

• 1 tablespoon oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 3 sprigs fresh thyme

• 2 cloves garlic, chopped

• ½ onion, chopped

• 2 green onions, sliced

• 1 stalk celery, chopped

• A small bunch of parsley, chopped

• 1 whole scotch bonnet pepper

• 2 medium carrots, chopped

• 1 small pumpkin wedge, peeled and cubed

• 1 Christophine (chayote), peeled and cubed

• 1 small dashing (or potato), peeled and cubed

• 2 baby potatoes, halved

• 2 ears of corn, cut into pieces

• 1 packet chicken-flavored noodle soup mix

• 1 cup flour (for dumplings)

• Pinch salt

• Pinch sugar

• Water as needed

Directions

• Start by seasoning the oxtail. Drizzle it with a little oil, then sprinkle salt, pepper, and garlic powder. Add the chopped herbs, garlic, onion, parsley, thyme, green onion, and celery. Use your hands to rub everything in. Cover the bowl and refrigerate for 30 minutes so the flavors can settle in.
• Heat some oil in a heavy pot over medium heat.
• Add the oxtail pieces and brown them for a few minutes on each side until they have a little color. You’re not cooking them through. Once browned, pour in enough water to cover the meat. Add the thyme and scotch bonnet pepper. Bring it to a boil, then lower the heat and simmer gently for about two hours, until the meat is soft and falling off the bone.
• When the oxtail is tender, remove the thyme stems. Throw in the carrots, pumpkin, christophine, dashing, potatoes, and corn. If the first pepper bursts during cooking, remove it and add a fresh one for gentle heat. Simmer another 10 minutes so the vegetables begin to soften.
• While that’s happening, make your dumplings. Mix flour, salt, and sugar in a bowl. Add a little water at a time until it forms a soft dough. Pinch off small pieces and roll into short shapes or flat disks. Drop them into the soup and let them cook for about 5–10 minutes.
• Taste the broth. If it needs more flavor, stir in the chicken noodle soup mix instead of extra salt. It adds seasoning and body to the broth. Simmer everything together for another 10 minutes, until the soup thickens slightly and all the vegetables are tender.
• That’s it. The oxtail should be soft, the dumplings cooked, and the broth rich and flavorful.