1. 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. 2. Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt. 3. 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. 4. 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! 5. To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
