Oxtail Yemeni Marag (Maraq)

The slow-cooked richness of the oxtail in Yemeni Marag creates a deep, comforting broth filled with fragrant spices like cumin, coriander, and cinnamon. The tender, fall-off-the-bone meat is complemented by hearty potatoes and carrots, making this dish a soul-warming meal. Whether served with flatbread or rice, the broth’s complexity and the velvety texture of the oxtail create an unforgettable experience that reflects the true essence of Yemeni cuisine—bold, aromatic, and deeply satisfying.

Ingredients:

• 2 lbs oxtail, cleaned and cut into pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 large tomato, diced
• 2 tablespoons tomato paste
• 2 large potatoes, peeled and cubed
• 2 carrots, peeled and cut into large pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• 1/4 cup fresh cilantro, chopped
• 6 cups water or beef broth
• 2 tablespoons vegetable oil or ghee
• Salt to taste
• 2 green cardamom pods
• 1 cinnamon stick
• 1 dried lemon (loomi), optional

Instructions:

1. Prepare the Oxtail:
   Wash the oxtail pieces thoroughly under cold water. You can soak them in water with a tablespoon of vinegar to help remove any impurities, then rinse well. Pat the oxtail dry and set aside.
2. Sauté the Aromatics:
   Heat 2 tablespoons of vegetable oil or ghee in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté for about 5 minutes, until they become translucent. Add the minced garlic and grated ginger, and continue to sauté for another 2 minutes until fragrant.
3. Brown the Oxtail:
   Add the cleaned oxtail pieces to the pot, and brown them on all sides for 6–8 minutes. This will help lock in the flavor.
4. Add Spices:
   Stir in the ground cumin, coriander, black pepper, turmeric, cinnamon, and bay leaf. Add the whole cinnamon stick, cardamom pods, and dried lemon (if using). Cook for 1–2 minutes to allow the spices to release their aromas.
5. Add Tomatoes:
   Stir in the diced tomato and tomato paste, and cook for 4–5 minutes until the tomatoes soften and the paste is well incorporated.
6. Simmer the Stew:
   Pour in 6 cups of water or beef broth, ensuring the oxtail is submerged. Season with salt to taste. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 1.5–2 hours, or until the oxtail is tender and the meat begins to fall off the bone. Stir occasionally, and skim off any foam or fat that rises to the surface.
7. Add Vegetables:
   After the oxtail is tender, add the potatoes and carrots to the pot. Continue simmering for another 30–40 minutes, until the vegetables are soft and cooked through. If the broth reduces too much, you can add more water or broth to maintain a stew-like consistency.
8. Finish the Dish:
   Taste and adjust seasoning with additional salt or pepper if needed. Stir in the chopped cilantro before serving.
9. Serve:
   Serve hot with Yemeni flatbread, basmati rice, or couscous. Marag can be enjoyed as a comforting stew on cold days, and it’s even better when served with a side of fresh salad or pickled vegetables.