Akwa - Yemeni Oxtail Stew
Oxtails and tomatoes come together in this stew, fragrant with black peppercorns and caraway and simmered on the stove. Serve with rice pilaf.
9 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 540 min · 550 min total
- medium
- 1
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.
- 2
Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt.
- 3
Add the tomatoes, onions, garlic & spice mix to the oxtail. Cover tightly & keep on a gentle simmer for 3 hours.
- 4
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!
- 5
To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
