Moroccan Beef Oxtail

This underrated meat is one of my fave. Love love taking an unpopular cut and turning it into a masterpiece.

This beef oxtail recipe is specifically made for Passover with no chickpeas (we don’t eat them in our family) but if you want to add them, please do. I love them in it.

• 1 kg beef oxtail

• 1/4 cup oil

• 1 red bell pepper, sliced

• 1 tomato, diced

• 8 garlic cloves, sliced

• 1 tbsp paprika

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp salt

• 2 cups water

• 1 lemon zested

• 1/2 lemon, juiced

• 1 cup cilantro

DIRECTIONS:

1. Start by boiling your oxtail in water for 30 minutes. Remove the scum that forms at the top.

2. Start to build a sauce. Heat oil in a dutch oven. Add garlic and let it get fragrant. Then add peppers and tomatoes so they can soften.

3. Add spices, water, lemon juice and zest. Let the sauce simmer.

4. After oxtail boiled, transfer to the prepared sauce and baste. Top with cilantro.

5. Cover and let it simmer on the stove top for about 4 hours.

For full video, click here.

Enjoy,

Guila