Oxtail soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Oxtail, cut in 3-inch pieces |
| ¼ | cup | Tomato puree, fresh or canned |
| ½ | cup | Chopped coriander |
| 1 | tablespoon | Pepper |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Turmeric |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Paprika |
| 2 | tablespoons | Olive oil |
| 6 | cups | Water |
Directions
>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria Place oxtail pieces in a large soup pot along with the rest of the ingredients. Cover with water. Bring to a boil over medium heat. Lower heat and simmer for 3 hours.
Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@... on Sun, 19 Jan 1997.