Yield: 6 Servings
|2½ pounds||Oxtail, cut in 3-inch pieces|
|¼ cup||Tomato puree, fresh or canned|
|½ cup||Chopped coriander|
|1 tablespoon||Minced garlic|
|2 tablespoons||Olive oil|
>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.