Oxtail Soup

We in the Caribbean and I guess parts of the wider world, enjoy a great soup on a Friday or Saturday; but here in Trinidad and Tobago, everyone enjoys a great soup on a Saturday whether for breakfast or lunch. Today, come enjoy a hot bowl of oxtail soup or beef soup with me.



lb ox tail
1 sprig fine leaf thyme
1 chive
1 sprig parsley
2 carrot (I love carrots)
1/2 lbs pumpkin
1/2cup split peas
1 small onion
2 pimento peppers
3 cloves garlic
salt to taste

Wash the ox tail and pressure cook for 15 minutes.  In the mean time chop the herbs and set aside.  Add the split peas to the ox tail and add a little water if necessary. Pressure cook for about 10 minutes. Chop the carrot and pumpkin. Add the carrot, pumpkin and chopped herbs to the split peas and oxtail and pressure cook for about 5 to 7 minutes. Add salt to taste. The ox tail soup ready to be served.


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