Hor'i (Stewed Beef Shank) is a traditional Yemeni recipe for a classic stew of beef shank with onions and garlic in a tomato-based sauce with a chilli and Yemeni spice mix. The full recipe is presented here and I hope you enjoy this classic Yemeni version of: Stewed Beef Shank (Hor'i).
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Ingredients:
1.5kg beef fore-shanks (with the bones)
3 medium onions, quartered
8 garlic cloves
300g tomatoes, blanched, peeled and chopped
2 tsp Hawayij (Yemeni spice mix)
1 hot chilli
salt and freshly-ground black pepper, to taste
Method:
Cut the meat, whilst still on the bones, into thick slices. Place the meat in a large stock pot and cover with cold water. Bring slowly to a boil, skimming any scum from the surface as it does so. When the pan is at a brisk rolling boil and the surface is clean add the onions, tomatoes and garlic then season with salt to taste before adding the hawayij.
Add the whole chilli then reduce to a simmer, cover the pan and cook gently for about 4 hours, or until the meat is tender and the liquid in the pan has reduced to a thick sauce. Serve hot with rice.
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