Oxtail Soup

• 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

1. 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.
2. 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.
3. 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.

shallots, water, bay leaves, oregano, garlic, tomatoes, olive oil, tomato paste, ground cumin, sweet hungarian paprika, cayenne pepper, salt, freshley ground pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/oxtail-soup-1255509 (may not work)