Oxtail Soup

Categories: None

Serves: 6 Servings

Ingredients:

2 1/2 lb Oxtail, cut in 3-inch pieces
1/4 c Tomato puree, fresh or
-canned
1/2 c Chopped coriander
1 tb Pepper
1 ts Salt
1 ts Cumin
1 ts Turmeric
1 tb Minced garlic
1 tb Paprika
2 tb Olive oil
6 c Water

Instructions:
>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.

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