Oxtail soup is one of the most traditional soups of the Caribbean and is also one of the tastiest.

2 lbs. of lean jointed oxtail
1/2 lb. of presoaked lentils
1 tsp. of salt
2 tbsp. of white wine (optional)
1/4 cup of chopped chive
1 finely chopped chadon beni/cilantro
1 tsp. of chopped thyme
2 tsp. of minced garlic
1/2 cup of sliced carrots
1/2 cup of chopped onion
1 hot pepper (optional)

1. Place oxtail, peas and carrots in a large skillet and and add water until they are properly covered.

2. Cover and cook until peas and oxtail are tender.

3. Remove chunks of fat from oxtail and add more water to amount of liquid you want for soup.

4. Add chive, salt, garlic, onions and pepper (optional).

5. Cook on medium heat for 15 minutes.

6. Remove whole pepper if used and then add wine if being used.

Note: Adjust salt and black pepper to your preference.

thanks to share this recipe and once i would try this. But here i am sharing that recipe to which i am using mostly.

Ingredients:

2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 Tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Preparation:

Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.