Ingredients

The following ingredients have 6 Servings
  • 4 pound or (1.8 kg) oxtail
  • 1 medium onion
  • 2 clove garlic (chopped)
  • 3.8 ounce or (1 can) tomato sauce
  • 2 tablespoon or (28.1 g) tomato paste
  • 1 sprig thyme ((or 1 teaspoon thyme))
  • 1 teaspoon curry
  • 1 green bell pepper
  • 2 green onions
  • 1 maggi ((or 1 tablespoon bouillon))
  • 1 habenara pepper (optional)
  • salt and pepper (to taste)

Instruction

  • Boil oxtail with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 40 to 45 minutes. I used pressure cooker to shorten the process. Reserve the stock for later use. Remove fatty oil if desired
  • Add ½ cup oil to the pot/pan and fry the oxtail for about 5 minutes.
  • Then, add the chopped garlic to perfume the oil and meat , continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
  • Next add tomato sauce, tomato paste, curry and fresh thyme . Stir the pot frequently to prevent the sauce from sticking to the pot
  • Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 30-40 minutes. Stir occasionally adding water as needed
  • Finally add green onions and green pepper. Adjust seasonings, soup consistency with water/stock and salt.
  • Serve warm with desired side dish.