'akwa - Traditional Yemeni Oxtail Stew

Recipe by Um Safia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the oxtail, then place in a large casserole & cover with water. BRing to a gentle boil over a medium heat. Reduce the heat to low & skim the surface of any foam until there is very little left.
  • Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt.
  • Add the tomatoes, onions, garlic & spice mix to the oxtail. Bring to a boil, then reduce the heat to as nlow as possible - you may find a diffuser useful for this. Cover tightly & keep on a gentle simmer for 3 hours.
  • Uncover & continue to cook until the meat is incredibly tender, for another 5-6 hours - you will see the meat falling off the bone when it hits this point and it is ready to serve!
  • To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad.
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