St. Elizabeth Oxtail Minestrone with Garden Vegetables
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.