DANEB TOR Yemenite Ox Tail Stew Ox Tails should cook for many, many hours over low heat. The result will be meat that will melt in your mouth. For an Italian version, try Coda di Bue. 3 1/2 - 4 lbs Ox Tails 4 cups Water 1/4 cup fresh Coriander (Celantro) (chopped) 1/4 cup fresh Parsley (chopped) 1 cup Tomato (peeled, seeded, chopped) 1/2 cup Onion (finely chopped) 2 tsp Garlic (minced) 1/2 tsp Red Pepper Flakes 2 Tbls Hawaij (see below) 2 large Potatoes (peeled, quartered) 1 cup Green Peas (fresh OR frozen,thawed) HAWAIJ 2 Tbls ground Cumin 1 Tbl ground Black Pepper 1 tsp ground Turmeric 1/2 tsp ground Coriander 1/4 tsp ground Clove 1/4 tsp ground Cardamom 1/4 tsp ground Nutmeg        Store in a small glass jar 1. Put everything in pot EXCEPT Potatoes & Green Peas 2. Bring to boil, Cover, Reduce heat to very low. 3. After 15 minutes, skim foam from top. 4. Simmer slowly 3 1/2 hours. 5. Occasionally check that there is at least 1" of liquid in the pot           If not, add a small amount of boiling water 6. After 3 1/2 hours, put Potatoes in,           recover, continue to simmer 1/2 hour           or until Potatoes are tender 7. -If using Fresh Green Peas, add during the last 20 minutes of cooking      -If using Frozen-Thawed Green Peas, add during the last 8 minutes. 8. When done, leave meat in pot for about 15 min so meat re-absorbs liquid.      Serve.