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Print this Recipe    Beef Shank

Yemenite Stewed Beef Shank (Hor'i)
Sevings:4 servings

3 pounds beef fore shanks with the bones
3 medium onions, peeled and cut into quarters
8 cloves of garlic
2 cups tomatoes, peeled and chopped
2 teaspoons Hawayij
1 hot chili
fresh ground black pepper
salt

Instruct butcher to cross cut the shanks, on the bone into thick
slices. Place meat in a large stock pot and cover with cold water.
Bring slowly to a boil skimming occasionally. when this is at a
brisk boil and the residue is well skimmed from the top add the
onions, tomatoes, garlic, salt and to taste and the hawayij. Add
the whole chili. cover and reduce heat. Simmer about 4 hours until
the meat is tender and the juice is reduced to a thick sauce.


Yemeni Spice Mix (hawayil)

3 teaspoons black peppercorns
1 1/2 teaspoons of caraway seeds
1/2 teaspoon of saffron threads
1/2 teaspoon of cardamom seeds
1 teaspoon of turmeric

Using a mortar or food processor, grind all ingredients except for
the turmeric. Stir in the turmeric and store in an airtight jar
until needed.

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