happy new year and welcome to 2016! life in frankfurt is very grey at the moment – i have neither blue skies nor fresh white snow to distract me, so i am looking to add sunshine and magic into my cooking instead.
i’ve been waiting to make this ottolenghi oxtail recipe for absolutely ages – the combination of rich and meltingly tender oxtail combined with the fresh fiery flavour of zhoug (a spiced coriander paste) seemed too good to miss – but we haven’t had the cold weather that i think it deserves.
never mind, i decided to ignore that and i think you should too, as it really is delicious and deserves to be made just so you can enjoy its exotic flavours.
inevitably it’s a dish that takes time – the oxtail bubbles away for a couple of hours so that it becomes tender. herbs are then added – parsley, bay and coriander – to add depth to the stock. the spice mix (cumin, coriander, a little turmeric and wonderful fragrant cardamom) and vegetables come next. at this point i paused and let everything cool overnight, so i could skim off the little bits of fat that solidified at the top of the broth and let the flavours meld.
reheated with a spritz of lemon to freshen everything up, this was served with the fiery green zhoug on top. i’m chasing a cold away, so added a bit of chilli sauce as well. the suggestion of having it with plenty of crusty white bread (and butter) was also perfect.
i particularly love the lightness that the cardamom adds to this. i also like that the soup itself is quite mildly flavoured so can probably be enjoyed by everyone; it’s the addition of the yemeni zhoug that packs the punch.