Mum’s The Word Mains
38
6
BEEF
BRAISED OXTAIL
IN PEANUT SAUCEBRAISED OXTAIL
IN PEANUT SAUCE
PREP + COOK TIME 3 HOURS 50 MINUTES
SERVES 42 oxtails (2kg), cut into 5cm pieces
2 tablespoons plain flour
2 tablespoons vegetable oil
1 large brown onion (200g),
chopped coarsely
6 cloves garlic, crushed
1 tablespoon ground coriander
1 tablespoon ground cumin
2 star anise
2 fresh long red chillies, halved
lengthways
1 litre (4 cups) beef stock
1 litre (4 cups) water
⅔ cup (200g) yellow curry paste
⅔ cup (90g) roasted unsalted peanuts,
chopped coarsely
300g green beans, trimmed,
chopped coarsely
2 green onions, sliced thinly1 Coat oxtail in flour; shake off
excess. Heat half the oil in flameproof
casserole dish; cook oxtail, in batches,COOK’S
NOTES
BRAISED OXTAIL IN PEANUT SAUCE
While oxtail was originally just
what it sounds like, meat from
the tail of an ox, these days it’s
likely to be from any beef cattle.
A flavourful cut, it’s also fatty so,
to reduce the fat count, make the
recipe through to the end of
step 2, refrigerate overnight,
then skim away the solidified fat
on the surface before continuing
making the curry.
This recipe is a variation
of a Philippine curry,
kare-kare, which sometimes
includes tripe, and is
generally served at fiestas.for 2 minutes or until browned.
Transfer to a plate.
2 Heat remaining oil in same dish;
cook onion and garlic, stirring, for
2 minutes or until onion softens. Add
spices and chilli; cook, stirring, for
30 seconds or until fragrant. Return
oxtail to dish with stock and the
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 curry paste in same cleaned
dish, stirring, for 1 minute or until
fragrant. Add 4 cups of the reserved
braising liquid; bring to the boil.
Add oxtail; simmer, uncovered, for
45 minutes or until oxtail is tender.
5 Add nuts and beans to dish; cook,
uncovered, for 5 minutes or until
beans are tender.
6 Serve curry sprinkled
with green onion.