Oxtail Curry แกงหางวัว.

Oxtail Curry แกงหางวัว.

This really is delicious, the oxtail is melting, tender and falling off the bones. A robust curry sauce is the perfect way to cook tough cuts of meat. Oxtails are great for braising but they do require a long cooking process. They don't, however, require much attention and will simmer gently for a few hours without much input. This is a northern Thai style curry, normally made with beef, chicken or pork, which I have adapted to suit the unique texture and flavour of oxtail. The curry is beautifully fragrant, aromatic and spicy. These bold and robust flavours will only be tamed by plenty of fluffy Jasmine Thai rice.

The curry paste.

In a food processor, put in

-6cm sliced galangal, with

-4 cloves of garlic,

-5 shallots,

-10-15 whole dry chillies,

-a small bunch coriander,

-2 stalks chopped lemongrass.

Pulse to combine.

Leave aside until needed.

For the oxtail.

In a large stock pot, put in

-3.5 litres water.

Bring up to the boil, add

-1tbsp sea salt.

Turn the heat down to a gentle simmer, add

-1kg oxtail pieces.

Leave to cook, cover with a lid, for around 3 hours or until the oxtail pieces are tender

After 3 hours.

Drain well and reserve the cooking liquor.

Wipe the pot clean and put it back on the heat, add

-a tablespoon of vegetable oil, add

-curry paste,

-1tsp turmeric powder,

-1tsp salt,

-1tsp shrimp paste,

-4-5 kaffir lime leaves.

Cook, stirring for about 5 minutes or until the curry paste is fragrant, add

-oxtail pieces,

-1tsp tamarind purée.

Stir to coat the meat pieces in the curry paste, add

-1 litre cooking liquor.

Cover with a lid and leave on a gentle simmer for 1 hour or until the oxtail pieces are falling off the bones.

Taste and adjust the seasoning, you may need a squeeze of lime, sugar or fish sauce.