Akwa Traditional Yemeni Oxtail Stew
Dive into the rich, aromatic world of Yemeni cuisine with Akwa Traditional Yemeni Oxtail Stew, a slow-cooked masterpiece bursting with bold spices and hearty ingredients. Tender oxtail is seared to perfection before gently simmering in a flavorful medley of cumin, coriander, turmeric, and cinnamon, creating a deeply savory broth infused with warmth. Generous chunks of carrots and potatoes soak up the spiced tomato base, while fresh parsley and optional green chilies add a burst of freshness and heat. This comforting, one-pot meal pairs beautifully with warm flatbread or steamed rice, making it the ultimate dish for cozy gatherings or special occasions. Perfect for slow-cooking enthusiasts, this traditional Yemeni recipe is a true celebration of bold flavors and authentic techniques.
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Recipe Information
Ingredients
- 2 lbs oxtail
- 3 tbsp olive oil
- 2 medium, finely chopped yellow onion
- 6 minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 3 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 4 cups beef or oxtail stock
- 3 large, peeled and cut into chunks carrots
- 2 large, peeled and cut into chunks potatoes
- 0.25 cup, chopped parsley
- 1 tsp (adjust to taste) salt
- 1 tsp (adjust to taste) black pepper
- 2 whole (optional) green chilies
Instructions
Rinse the oxtail pieces under cold water and pat them dry with paper towels.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the oxtail pieces in batches, browning them on all sides. Remove the browned oxtail and set aside.
Reduce the heat to medium, then add the chopped onions. Sauté for 5-7 minutes until they are soft and golden.
Stir in the minced garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1-2 minutes until aromatic.
Add the tomato paste and stir well to coat the onions and spices evenly. Cook for 1-2 minutes to deepen the flavor.
Pour in the diced tomatoes along with their juices, and add the browned oxtail back into the pot.
Add the beef or oxtail stock, ensuring the liquid covers the oxtail completely. Bring the mixture to a boil, then reduce the heat to a low simmer.
Cover the pot and let it simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the carrots and potatoes to the pot. Stir well to combine.
Continue simmering for an additional 45-60 minutes, or until the meat is tender and the vegetables are cooked through.
Stir in the chopped parsley and adjust the seasoning with salt and black pepper to taste.
If you like some heat, add the whole green chilies during the last 15-20 minutes of cooking.
Serve the Akwa Yemeni Oxtail Stew hot, garnished with extra parsley if desired, alongside warm flatbread or steamed rice.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
