I love oxtails, IMHO this is one of the best parts of the beef and it so underrated, if people just know the amount of flavour you get on this cut, as well as its amazing texture then I guess everyone would start buying it. Like beef skirt and beef shanks, while they are not as tender as a rib eye they do taste as amazing if not better, it just takes a bit of technique in preparing them to get the most out of it.
I had posted several oxtail recipes already like the Slowly Braised Oxtails, Oxtail Ragu, Asian Style Braised Ox Tail, Pho Bo with Oxtail and Tendons, Jamaican Oxtail Stew, Oxtail Borscht Soup, Kare Kare and Copycat Alley Restaurant Oxtail Soup, all of them are on the top of my favourite list. You can never go wrong with it, stew, soup, pasta, noodles or rice there just simply amazing. Today we will making some curry out of it giving it even more flavour, where the spices imparts some good flavour to that tender beef muscle at the same time the collagen melting in that rich curry sauce giving it a nice meaty flavour and thickness to the sauce, all you need is nice basmati rice and a good naan to suck up all that curry sauce,
A very simple dish where we prepare it with simply sautéing a Madras style spice and slowly cooking the oxtail in coconut milk resulting in a fork tender goodness that you should try.
- Generously season oxtails with salt and freshly ground black pepper
- In a heavy pot add some ghee then brown oxtails on all sides, once browned remove oxtails then set aside.
- Add onions and sauté until they turn soft.
- Add garlic, ginger and curry leaves then sauté for a minute
- Add Madras curry paste, oxtails, beef stock and 1 can of coconut milk. Bring to a boil then simmer in low heat for 2 hours.
- Add potatoes and simmer again for 15 minutes.
- Add remaining coconut milk, put heat on high then bring to a boil then simmer for 5 more minutes.
- Add the sugar then season with freshly ground black pepper and salt.
- Serve with freshly cooked jasmine rice.