Akwa Traditional Yemeni Oxtail Stew Recipes

Steps:

• 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.

Steps:

• Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
• Combine all ingredients, except the dumplings, in a large, heavy saucepan.
• Cover and simmer for about 2 hours.
• Add water if necessary.
• Stir, add the dumplings, and return to low heat for 20 minutes.
• Serve hot.
• FLOUR DUMPLINGS:.
• Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• (A sticky dough makes a soft pasty dumpling.).
• Knead in the bowl or on a lightly floured board until smooth.
• Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
• Add to the stew for the last 20 minutes of cooking.
• *As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
• Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.

Steps:

• Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
• Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
• Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Steps:

• Trim the excess fat off the oxtail.
• In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
• Remove from pot.
• Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
• Throw in dollops of tomato paste and mix well.
• Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.
• Add all the chopped up vegetables to the meat mixture.
• Add remaining stock and cook until vegetables are cooked.
• For a more tender meat, stew for a longer period.
• You may have to add a cup or two of beef stock or water to prevent drying out.

Steps:

• Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.