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...