Recipe by Izzy Knight
My MIL's recipe. The oxtail adds such depth to the couscous; it's like gourmet veal stock but half the price. Great Fall recipe for family get-together.
Top Review by Pianolady
I came here to post this recipe tonight from my cookbook and was happy to find it here. This is Emeril Lagasse's exact recipe but has one missing ingredient -- 1 teaspoon cinnamon -- and I think it is an important addition. I have made this several times and it is an incredible dish.
- 1 1⁄2 lbs oxtails (approx 1 oxtail)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 medium onions, sliced lengthwise
- 5 cloves garlic, minced
- 2 tablespoons finely chopped ginger
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper
- 1 1⁄2 quarts chicken stock or 1 1⁄2 quarts water
- 3 carrots, peeled and cut into 3 inch lengths
- 1 1⁄2 lbs pumpkin, peeled,seeded and cut into 2 inch cubes
- 2 tablespoons light brown sugar
- 1⁄2 cup raisins
- 1 (15 ounce) can chickpeas, drained
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 6 -8 cups cooked couscous
Directions See How It's Made
- In a large dutch oven heat the oil and butter over medium-high heat.
- Add the oxtails and brown on all sides, about 6 minutes.
- (don't fuss them around, leave'em be!) Add onions and cook until slightly softened, about 2 minutes.
- Add the garlic, ginger, turmeric, cinnamon and red pepper, and cook until aromatic, about 3 minutes.
- Add the chicken stock and bring the mixture to a boil over high heat.
- Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until oxtails are tender but not falling apart.
- Add the carrots and continue to cook uncovered over medium-low heat for 20 minutes.
- Add the pumpkin, sugar and raisins, and continue to cook uncovered, until pumpkin and oxtails are tender, about 15 minutes.
- Add the chickpeas, cilantro and parsley and cook an additional 10 minutes, until flavors come together.
- Taste and adjust seasoning, serve over hot cous cous.