Ingredients for Akwa Traditional Yemeni Oxtail Stew
- 2 lbs oxtails
- 1 tsp black peppercorns
- 1 tsp caraway seeds
- Cardamom Seed
- 1/4 tsp saffron threads
- 1 tbsp fenugreek
- 1 tsp turmeric
- 2 tsp salt
- 1 (28 ounce) can crushed tomatoes
- 2 large onions
- 4 garlic cloves
- 8 cups water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Akwa Traditional Yemeni Oxtail Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Akwa Traditional Yemeni Oxtail Stew
- Rinse 2 lbs oxtail thoroughly and place in a large (6-quart or larger) casserole dish or Dutch oven. Cover completely with about 8 cups of water.
- Bring to a gentle boil over medium heat. Reduce heat to low and skim off any foam that rises to the surface.
- In a spice grinder or mortar and pestle, crush 1 teaspoon black peppercorns, 1 teaspoon caraway seeds, and 1/4 teaspoon saffron threads.
- Add 1 tablespoon fenugreek, 1 teaspoon turmeric, and 2 teaspoons salt to the crushed spice mixture.
- Add 2 large chopped onions, 4 cloves minced garlic, 1 (28-ounce) can crushed tomatoes, and the spice mixture to the oxtail in the casserole dish.
- Bring to a boil, then reduce heat to the lowest setting possible. Use a diffuser if needed to maintain a gentle simmer.
- Cover tightly and simmer for 3 hours.
- Uncover and continue to simmer until the meat is incredibly tender, another 5-6 hours. The meat should be falling off the bone.
- Serve traditionally with rice pilaf, or enjoy with crusty bread and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
0g
Carbs
6g
