afoona
Kasseh – Spiced Yemenite Oxtail Soup
Soups

Kasseh – Spiced Yemenite Oxtail Soup

A deep, robust Yemenite oxtail soup – rich with tender meat and traditional spices

⏱ 3 hr 15 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Put the meat in a large pot with the water and add the onion, carrot, celery, garlic, cumin, turmeric, baharat, cardamom, salt and black pepper.
    Large pot
  2. 2
    Bring to a boil and skim off the foam. Turn down to low and simmer 2.5–3 hours, until the meat is tender.
    ⚙ SimmeringStove
    💡Skim off the foam that rises at the boil, and after that only a gentle simmer: a hard boil clouds the soup and toughens the meat.
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 3
    Remove the meat from the soup, take it off the bones and return the meat to the soup.
  4. 4
    Serve hot in deep bowls with the cilantro.
  5. 5
    Eat with Buns for dipping.
545calories
40 gprotein
9 gcarbs
37 gfat
● protein 30%● carbs 7%● fat 63%

Per serving (849 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Large pot · Also works: Pot (Cook in two batches)

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