Filipino Braised Oxtail in Peanut Sause

Filipino Braised Oxtail in Peanut Sauce

Recipe only

While originally oxtail was just what it sounds like, meat from the tail of an ox, these days it's more likely to be from any beef cattle. A flavorful cut, it is also fatty so, to reduce the fat count dramatically, make the recipe through to step 3, refrigerate overnight, then skim away any solidified fat on the surface before continuing making the curry. You can also just go and cook the dish like I do, the fatty taste is great..


INGREDIENTS

2 oxtails (2 kg), cut into 5 cm pieces
2 tablespoons plain flour
2 tablespoons vegetable oil
1 large brown onion, chopped coarsely
6 garlic cloves, crushed
1 tablespoon ground coriander
1 tablespoon ground cumin
2 star anise
2 fresh long red chilies, halved length ways
1 litre (4 cups) beef stock
1 litre (4 cups) water
2/3 cup of red curry paste
2/3 cup roasted, unsalted peanuts, chopped coarsely
300 g green beans, trimmed, chopped
2 spring onions, sliced thinly

METHOD

1. Coat oxtail in flour; shake off excess. Heat half the oil in a large flameproof casserole dish; cook oxtail, in batches, until browned.

2. Heat remaining oil in the same dish; cook onion and garlic, stirring, until fragrant. Return oxtail to the dish with stock and water, simmer, covered for 2 hours.

3. Strain beef over a large bowl; reserve braising liquid; discard solids. Skim fat from braising liquid.

4. Cook the red curry paste in the same dish, stirring, until fragrant. Add 4 cups of reserved braising liquid, bring to the boil. Add oxtail; simmer, uncovered for about 50 minutes or until the oxtail is tender.

5. Add nuts and beans to the dish; cook, uncovered for about 5 minutes or until the beans are tender.

6. Serve sprinkled with green onions.