Crafts and Life

Ingredients
4.5 lb oxtail, cut into pieces
1 tbs plus 1 tsp black peppercorns
2 tsp caraway seeds
0.5 tsp cardamom seeds
0.5 tsp saffron threads
1 tsp ground fenugreek
1.5 tsp turmeric
salt to taste
2 large ripe tomatoes, peeled and chopped
1.25 lb small white onions
10 garlic cloves, lightly crushed
Method
Rinse the oxtails, then place them in a large casserole and cover with water. Bring to a gently bubbling boil over a medium heat. Reduce the heat to low and skim the surface of any foam until there is very little left.
Crush the peppercorns, caraway seeds, cardamom seeds and saffron together in a spice mill or a mortar with a pestle. Stir in the fenugreek, turmeric, and salt.
Add the tomatoes, onions, garlic, and spice mix to the oxtail. Bring to a boil, then reduce the heat to very low, using a diffuser if necessary. Cover and barely simmer for three hours.
Uncover and continue to cook until the meat is falling off the bone, another five to six hours. The stew is done when the meat is falling off the bone and the sauce is much reduced.
Serve with rice
Makes 6 servings – taken from Real Stew by Clifford A Wright

Labels: one-pot, oxtail