Recipe

Braised oxtail in coconut sauce

Recipe
No Questions Yet

Photo by crispywaffle

This recipe was entered in the contest for Your Best Nose to Tail Recipe
Chef
crispywaffle's Notes: In Filipino cooking, oxtail is often prepared with peanut sauce. I love coconut milk, so here, I’ve braised it and finished it with coconut milk. I use tamarind paste (available at Asian groceries...
In Filipino cooking, oxtail is often prepared with peanut sauce. I love coconut milk, so here, I’ve braised it and finished it with coconut milk. I use tamarind paste (available at Asian groceries) to add a bit of tartness. If it’s not readily available, an equal amount of a balsamic vinegar that’s on the sweeter side will also do the trick.

Expand Collapse

Serves 4-6

3 pounds oxtail Ask a question about this ingredient

1 medium onion, diced Ask a question about this ingredient

3 cloves garlic, minced Ask a question about this ingredient

1 inch piece of ginger, grated Ask a question about this ingredient

1 tablespoon tamarind paste Ask a question about this ingredient

2 teaspoons ground coriander Ask a question about this ingredient

2 teaspoons salt Ask a question about this ingredient

freshly ground black pepper Ask a question about this ingredient

1 cup coconut milk Ask a question about this ingredient

minced cilantro for garnish Ask a question about this ingredient

Preheat the oven to 250 degrees F.
Ask a question about this step
Rinse and pat dry the oxtail pieces. Sprinkle them with salt and pepper. Heat an oven-proof Dutch oven over medium high heat. Add about a tablespoon of vegetable oil. Brown the oxtail pieces on all sides. Set aside and lower the heat to medium.
Ask a question about this step
Add another tablespoon of vegetable oil (if necessary; the meat often leaves some fat), then add the onion and cook until soft, about 5 minutes, scraping up the browned bits in the pan with a wooden spoon. Add the ginger, garlic, coriander and tamarind paste and stir for about a minute, being careful not to let the tamarind paste and spices burn.
Ask a question about this step
Pour 2 cups water and the 2 teaspoons salt into the pan, scraping up any remaining browned bits. Add the oxtails, bring to a simmer and cover.
Ask a question about this step
Transfer the pan to the oven and cook for about 3-1/2 hours. Check on it every now and then to make sure there is enough liquid in the pan. (Add a little bit of water if necessary.)
Ask a question about this step
When the meat is tender, remove the pan from the oven Allow it to cool and try to remove as much fat from the surface as possible. Ideally, it should be refrigerated for a few hours or overnight so you can spoon off the fat.
Ask a question about this step
In a large saucepan, bring the meat and sauce to a simmer over medium heat. Add the coconut milk and stir until combined. Taste the sauce for salt. Simmer on medium low for about 15 minutes. Garnish with cilantro and serve with rice.
Ask a question about this step