Best Akwa Traditional Yemeni Oxtail Stew Recipes

'AKWA - TRADITIONAL YEMENI OXTAIL STEW

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.

REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)

Steps:

• Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
• Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
• Remove the meat and add onion, peppers, carrots, and potatoes.
• Saute until the onions are somewhat translucent.
• Add garlic/salt mixture and continue cooking for about a minute.
• Add remaining ingridients, including meat.
• Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
• Remove bay leaves and serve hot over white rice.

BASQUE OXTAIL STEW IN BROWN GRAVY

Steps:

• Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
• Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
• Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
• Remove from oven and drain off all the fat. Set aside.
• Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
• Add the flour and wisk for about 30 seconds.
• Add 5 1/2 cups water. Whisk until the flour dissolves.
• Add tomatoes, Kitchen Bouquet and beef base.
• Bring gravy to a slow boil.
• Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
• Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.

LASHELLA'S FAVORITE OXTAIL STEW

Steps:

• Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
• Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
• Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
• Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
• Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.

HILBEH - TRADITIONAL SPICED FENUGREEK DIP FROM YEMEN

Steps:

• Place the fenugreek powder in a large bowl. Pour plenty of boiling water over the powder & stir. Using lots of water helps take away some of the bitterness of the fenugreek. Leave to stand for at least 5 hours or overnight if possible.
• Carefully pour the water off, to reveal surprising mound of fenugreek jelly.
• Place the garlic, tomato, tomato puree, caraway seeds, cardamom seeds, chilli flakes & salt in a blender & process until very smooth. Taste for seasoning. Add the fenugreek jelly & pulse to mix.
• Serve as a dip for warm flat bread such as pitta etc.

OXTAIL STEW

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.

RABO ENCENDIDO(CUBAN OXTAIL STEW)

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
• Then degrease the pan and deglaze with port and reserve for later use.
• In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
• Add the oxtails to the vegetables.
• Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
• Season to taste with salt and pepper and serve.