Healthy Eritrean and Ethiopian Recipes

With the cooler weather finally gracing our surroundings – yes, it finally did get cooler here in Houston- it’s time to fortify our immune systems with heartwarming, home-cooked meals, especially soul-soothing soups and nutrient-packed stocks. Today, I am excited to share one of my all-time favorite recipes, a robust and flavorful oxtail soup that’s sure to warm both your body and your soul.

Ingredients

• 1-2 lbs. bone-in Oxtail, washed and rinsed in a vinegar and lemon water solution.
• 3-4 sticks of celery, chopped.
• 1 medium yellow onion cut in quarters
• 2 large carrots, cut into hearty chunks.
• Fresh ginger and garlic, finely minced or as is
• A dash of parsley, rosemary, and basil (optional but highly recommended for an extra burst of flavor).
• 1 pound of Yukon golden potatoes, peeled and ready to enhance the soup’s richness (optional).
• Salt and pepper to taste.

Steps/ Instructions

1. Preparation

• Begin by placing the meticulously prepared oxtail in a deep stockpot and fill the pot with water, approximately 10-12 cups, allowing the flavors to meld seamlessly.

2. Boil the Oxtail

• Cover the pot and let it come to a gentle boil over medium heat. Just before the boiling point, you might notice a frothy surface forming. It’s essential to skim off these impurities to ensure a cleaner and more refined broth. (These frothy impurities are typically residual blood separating from the meat.)

3. Continue cooking

• Let the meat simmer on low heat for approximately 2 hours. This slow-cooking process is crucial in coaxing out the rich minerals and collagen from both the meat and bones, infusing the broth with a deep, savory essence.

4. Add Herbs

• Add the onions, celery, ginger, and garlic to the pot, allowing the medley of flavors to intertwine beautifully.
• Cover the pot and let the ensemble continue to cook for an additional 2 hours.
• If you’re inclined, this is the perfect moment to add the aromatic trio of rosemary, parsley and basil, further enhancing the tantalizing aroma that will smell through your kitchen.

5. Finalizing

• About 10 minutes before turning off the stove, introduce the optional Yukon golden potatoes. These velvety add-ons lend a delightful texture to the soup.
• Allow the concoction to cool for about 10 minutes, and then serve it in deep bowls, savoring every aromatic sip that warms your palate and soul.

Note: This delectable oxtail soup can be savored in its pure form or paired with an array of accompaniments. For a hearty meal, consider serving it with a side of freshly tossed salad, a serving of cooked rice, or even some star-shaped pasta, perfect for pleasing the little ones. If you’re in the mood for an exotic twist, enjoy it with some Injera, savoring the delightful fusion of flavors and cultures.

With its nourishing blend of hearty oxtail, fresh vegetables, and aromatic herbs, this oxtail soup is not just a dish; it’s an experience that encapsulates the comfort and warmth of home. Embrace the chilly evenings with a steaming bowl of this wholesome delight, and let its flavors wrap you in a comforting embrace. So, what are you waiting for? Let’s get cooking!

Total Cooking Time: 4.5 – 5 hours

Print Recipe

Total Time 4 hours hrs 30 minutes mins

Ingredients

  

• ½ an Oxtail washed and rinsed in a vinegar and lemon water.
• 3-4 Celery sticks chopped
• 1 medium yellow onion cut in quarters
• 2 large carrots cut in chunks
• Minced fresh Ginger
• Finely chopped Garlic
• Finely chopped Parsley Rosemary and basil – optional
• 1 pound Yukon golden potatoes – peeled
• Salt and pepper to taste

Instructions

 

• Place the oxtail in a deep stockpot and fill the pot with water (around 10 -12 cups)
  
• Cover and let it boil over a medium heat. Right before it boils, it creates a foamy surface, make sure you scoop the foams out before it starts boiling. (These are mostly leftover blood that is separating)
• Let the meat cook on a low heat for around 2 hours. This enables the meat and the bones to release the minerals and collagen.
• Add the onions, celery, ginger and garlic. Let it continue to cook for additional 2 hours. Add rosemary, parsley and basil if preferred. Your kitchen will fill with aromatic smell.
• 10 minutes before you turn off the stove, add optional Yukon golden potatoes.
  
• Let it cool for 10 minutes and serve it in a bowl.