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2 lbs oxtail cut in slices, rinsed and pat dry

14 cups water

1 bay leaf

3 stalks celery chopped

4 fresh carrots chopped

4 potatoes peeled and cut in half

1/2 teaspoon dried thyme

Ground black pepper

1 fresh green scotch bonnet

4 tablespoons beef bullion

6 cloves garlic chopped

1 teaspoon dried rosemary

1 lb fresh okra chopped

1 bunch fresh spinach

1 large tomato chopped

3 tablespoons olive oil

1 onion chopped

1 tomato chopped

1 parsnip chopped

1 turnip chopped

2 cups flour for spinners

1/2 bunch fresh parsley chopped

1 cup cold water

Salt

Directions: In a large deep pot, put the oil and heat, add the oxtail and brown on all sides. Drain off excess oil, add the water, bay leaf, beef bullion, garlic, celery, rosemary, onion, thyme, turnip, parsnip, tomato, carrot, 1/4 of the parsley and bring to a boil. Skim off any foam that form on the top of the broth. Cover and cook on low flame for 1 hour or until meat is almost tender. Stir occasionally while cooking. To make the spinners: Put the flour in a bowl, add salt to taste to the cup of water and mix. Add the water to the flour slowly mix into a dough, take 1 tablespoon full of the dough and put it in the palm of your hand, roll into a ball and then slide between your palms until the ball becomes about 3 inches long. Place them on a plate and continue the same way with the rest of the dough until done. Add potato, spinners, okra, green scotch bonnet, salt to taste, black pepper to taste and cook for 45 minutes. Add the spinach and cook for 5 minutes. Turn off the stove. Remove from heat and serve hot.

Enjoy Lexie Starr

       
                               Ingredients

Chopped Okra

                  Soup in the pot cooking  
 

 

   
                                            Soup In a Bowl  

                      Lexie Oxtail Soup Recipe Video

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