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Slow Cooker Oxtail Soup
6 ratings
A hearty stew oozing with rich broth and succulent, tender meat that's comforting any time of the year, cold and warm weather. Oh, and remember to serve it with a loaf of bread, preferably a baguette, because you'll need it to soak up the soup for a more fantabulous dining experience.
Ingredients
Produce
• 1 15-ounce can Cannellini beans
• 1 lb Carrots
• 1 tbsp Garlic
• 2 Green onions
• 1 Onion
• 2 Potatoes, large
• 1 Scotch bonnet pepper, whole
• 2 tsp Thyme, fresh
Canned Goods
• 1 tbsp Bouillon powder
Condiments
• 1 tbsp Ketchup
• 1 tbsp Worcestershire sauce
Baking & Spices
• 5 Allspice berries, whole
• 1 tsp Paprika, smoked
• 1 Salt and pepper
Oils & Vinegars
• 2 tbsp Cooking oil
Frozen
• 1 tsp Curry
Other
• 2-3 pounds (1-1.5k) oxtails, ( cut into medium pieces)
• 4-5 cups (950-1,180ml) water