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Prep Time:
30 mins
Cook Time:
5 hrs
Total Time:
5 hrs 30 mins
Servings:
4
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Ingredients
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4 pounds oxtail, cut into 2-inch pieces
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3 tablespoons vegetable oil, divided
Curry Base
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4 shallots, peeled and sliced
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6 cloves garlic, peeled
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1 (2 inch) piece ginger root, thinly sliced
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1 (2 inch) piece galangal root, thinly sliced
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2 jalapeno peppers, sliced
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2 Fresno chilies, sliced
Curry
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4 teaspoons kosher salt
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1 tablespoon Korean red chili flakes, or other hot chili flakes
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cardamom
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1 (14 ounce) can coconut milk
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1 tablespoon tamarind paste
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3 tablespoons brown sugar
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1 stalk lemongrass, bruised and cut into 2-inch pieces
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2 cups beef broth
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1 cup water, or as needed
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chopped fresh cilantro
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fresh lime wedges
Directions
Preheat the oven to 450 degrees F (235 degrees F). Line a rimmed baking sheet with foil. Place oxtails on the pan and drizzle with 1 tablespoon oil; toss to coat and space out evenly.
Roast in the preheated oven for 25 minutes.
For curry base, add shallots, garlic, ginger, galangal, jalapenos, and Fresno chilies to a food processor and process until a fine paste forms.
Heat remaining 2 tablespoons oil in a large Dutch oven over medium high heat. Add curry base, and cook, stirring occasionally, until mixture dries out and begins to toast onto the bottom of the pan, 4 to 5 minutes.
Season with salt, coriander, turmeric, chili flakes, nutmeg, and cardamom and cook, stirring, for 1 minute more. Add coconut milk, tamarind paste, brown sugar, and lemongrass. Stir, scraping the bottom of the pan to deglaze, then pour in beef broth to deglaze.
Add oxtails and enough water to just cover the meat. Increase heat to high until sauce just starts to boil, then reduce to low. Cover and simmer until meat can be easily pulled off the bone, 4 to 6 hours.
Set the oven to 150 degrees F (66 degrees C). Transfer oxtails to an ovenproof pan, and place in the oven to keep warm.
Boil sauce over high heat to reduce until it is as thick as you like, about 10 minutes. Taste and adjust seasoning. Spoon sauce over oxtails and garnish with cilantro and lime wedges. Serve on rice if desired.
John Mitzewich
Chef’s Note:
If you cannot find lemongrass, substitute the zest and juice of 1 lime.
I Made It
Nutrition Facts (per serving)
1529
Calories
97g
Fat
36g
Carbs
129g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
1529
% Daily Value *
Total Fat
97g
124%
Saturated Fat
45g
226%
Cholesterol
417mg
139%
Sodium
1989mg
86%
Total Carbohydrate
36g
13%
Dietary Fiber
5g
16%
Total Sugars
15g
Protein
129g
258%
Vitamin C
50mg
56%
Calcium
198mg
15%
Iron
15mg
82%
Potassium
2346mg
50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
