Oxtail Soup

It is sumptuous soup, with rich flavor and nourishing food served with ugali or boiled rice.

Slow cooking makes the soup beefy flavor and more delicious, tenderized oxtail meat making it melt-in-your-mouth. this soup is popular in Africa continent and other parts of the world. Oxtail soup is rich in Omega-3-fatty acids, and minerals like zinc and iron, in addition to collagen.

2 pounds (0.9Kg) oxtail

1 medium red onion, chopped

2 medium size Roma tomatoes, chopped.

2 green onions

1 medium size russet potatoes

1 leaf green kale

2 medium carrots sliced

2 garlic cloves, minced

2 tablespoon (28.1 g) tomato pest

15-ounce beef broth

1 can coconut milk

4 tablespoons olive oil

1.5 teaspoon black pepper

1 tablespoon smocked paprika powder

1 tablespoon of bouillon powder

2 teaspoon curry powder

Salt to test

0.264 gallons water (1000 mL) for a start

Wash the oxtail in running water, pat dry with paper towels, then season with black pepper and salt.

In a large surface skillet pan, heat up olive oil, and brown the oxtail over medium heat. Browning takes 4-5 minutes each side, turning them using wooden cooking stick.

Take out browned oxtail from the pan and put them aside. Boil with water for 6-7hrs.

Add chopped onions, and garlic turning them until browned. Add chopped tomatoes, stir until succulent.

Add the remaining spices stirring until thick gravy is formed. Transfer the content in a slow cooker pot (5 quart). Add thyme and green onions, add salt to preferred test

Add the oxtail in, let it simmer for 2-3 minutes on each side.

Add beef broth, coconut water, and cold water bring it to boil for 3 minutes, then simmer for 1 to 1.5 hours on a slow low heat.

Remove from heat, let it cool at room temperature and serve with rice or ugali.