Ingredients
4-8 oxtails
3 shallots
6 cups water
2 bay leaves
1 tablespoon oregano
5 garlic cloves, minced
6 tomatoes, peeled, seeded and coarsely chopped or one 14 1/4 ounce can diced tomatoes
2 tablespoons olive oil
2 tablespoons tomato paste
2 teaspoon ground cumin
1 tablespoon sweet Hungarian paprika
1/8 teaspoon cayenne pepper (optional)
3 teaspoons salt
Freshley ground pepper
Fresh cilantro leaves
Preparation
In a soup pot, place the water, bay leaves, garlic and oxtails. Cover and cook over medium heat for about 1 1/2 to 2 hours.
Meanwhile dice the shallots. In a skillet over medium heat, heat the olive oil and saute the shallots until tender, 4 to 5 minutes. Add them to oxtails along with half the tomatoes, tomato paste, cumin, paprika and cayenne, if using.
In a blender or food processor, puree the remaining tomatoes with the cilantro and parsley. Add this mixture to the oxtails. Cover and cook until the meat is tender for about 1 to 1 1/2 hour. Season with salt and pepper. Ladle soup into individual bowls. Serve with warm bread or couscous.
