from Grand Lido Negril Oxtail Bacon, diced Olive oil Onion Celery Carrots Sweet peppers Garden egg (eggplant) Garlic Tomato Beef stock Red peas, cooked Grace elbow macaroni Salt and pepper to taste Fresh chopped basil Freshly grated parmesan cheese Yams Irish potatoes Cho-cho Turnips Render bacon in half the oil. Add oxtails and brown. Add mirepoix and cook until vegetables are tender. Add stock and simmer until oxtail meat can be removed from bone. Strain liquid and remove meat from oxtails and cut into small dice. Add remaining oil and sauté onions, carrots, celery, peppers, eggplants, cho-cho, turnips, yam, garlic until vegetables are cooked. Add tomato concasse and stock. Simmer until tender. Add both cooked red peas and pasta; simmer the soup until all is hot. Adjust seasoning with salt and pepper. Add fresh chopped basil and parmesan cheese at last minute. |
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