Isobho (Soup With Oxtail)

Name: Isobho (Soup With Oxtail)
Yield: 6 servings
Cuisine: African
Ingredients: 1 oxtail, about 2 ½ pounds, cut in 1-inch slices; 6 cups water; 2 large carrots, peeled and sliced; 1 medium onion, sliced; ½ sweet red pepper, cored and chopped; ½ sweet yellow pepper, cored and chopped; ¼ cup chopped scallions; 1 2-inch piece fresh ginger, peeled and diced; 2 tablespoons turmeric; 1 large ripe tomato, chopped; Salt to taste

By Florence Fabricant

Published April 6, 1993

Total Time: 3 hours 30 minutes
Rating: 3(14)
Comments: Read comments

Featured in: In Unison: The Making of a South African Meal

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Ingredients

Yield:6 servings

1 oxtail, about 2 ½ pounds, cut in 1-inch slices
6 cups water
2 large carrots, peeled and sliced
1 medium onion, sliced
½ sweet red pepper, cored and chopped
½ sweet yellow pepper, cored and chopped
¼ cup chopped scallions
1 2-inch piece fresh ginger, peeled and diced
2 tablespoons turmeric
1 large ripe tomato, chopped
Salt to taste

Ingredient Substitution Guide

Preparation

Step 1
Rinse the oxtail pieces and place them in a 4-quart saucepan. Add the water, bring to a boil and cook over medium heat, covered, about 2 hours.
Step 2
Add the carrots, onion, peppers and scallions. Mix the ginger, turmeric and tomato together and stir into the pot. Cover and continue cooking another hour.
Step 3
Skim excess fat from the surface of the soup. Season to taste with salt. Remove the meat from the soup. Serve the meat first with mealie meal porridge (see recipe), and then serve the soup.