Friday, January 14, 2011

Yemeni Oxtail Stew (Shorbat al-Yemeni)

Add a little spice to your winter's evening with Yemen's answer to meat & potatoes stew.Like most stews, this is pretty quick to put together but requires a lengthy cooking time but the results are worth the wait.

Yield:4 Servings
2 lbs. oxtail, washed and patted dry
6 Tbsp. all-purpose flour
2 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. yemeni hawayji spice mix
1 1/2 large yellow onion, peeled and thinly chopped
6 cloves garlic, peeled and thinly chopped
8 c water
5 tomatoes, roughly chopped
2 bay leaves
2oz. orange juice
zest of 1 small orange

1. Combine the flour with the salt and freshly ground pepper in a plastic bag or bowl .Toss the oxtail in bag or bowl and coat evenly.
2. Heat the butter in a large pot and gently brown the oxtails over low heat.Add the hawayji, onions, and garlic and stir gently till onions are slightly translucent.
3. Add the water,tomatoes, bay leaves, orange juice, and orange zest.Cover and cook for 3-3 1/2 hours till oxtails are tender and meat falls of the bone.
4.Serve with plain rice.
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