Oxtail Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Oxtail, cut in 3-inch pieces
1/4 cup: Tomato puree, fresh or canned
1/2 cup: Chopped coriander,
1 tbsp: Pepper,
1 tsp: Salt,
1 tsp: Cumin,
1 tsp: Turmeric,
1 tbsp: Minced garlic,
1 tbsp: Paprika,
2 tbsp: Olive oil,
6 cup: 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@aol.com on Sun, 19 Jan
1997.
Source from luhu.jp
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@aol.com on Sun, 19 Jan
1997.
Source from luhu.jp
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