Isobho (Soup With Oxtail)

• 1 oxtail, about 2 1/2 pounds, cut in 1-inch slices
• 6 cups water
• 2 large carrots, peeled and sliced
• 1 medium onion, sliced
• 1/2 sweet red pepper, cored and chopped
• 1/2 sweet yellow pepper, cored and chopped
• 1/4 cup chopped scallions
• 1 2-inch piece fresh ginger, peeled and diced
• 2 tablespoons turmeric
• 1 large ripe tomato, chopped
• Salt to taste

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

oxtail, water, carrots, onion, sweet red pepper, sweet yellow pepper, scallions, fresh ginger, turmeric, tomato, salt

Taken from cooking.nytimes.com/recipes/8118 (may not work)