Hot-and-sour oxtail
This traditional Asian dish will require a little extra shopping, but the result is worth it.
Ingredients
10 brown shallots
10 garlic cloves
8 dried long red chillies, seeds removed
2 tbsp ground cumin
1 tsp turmeric powder
2 stalks lemongrass, bruised
4cm piece galangal, sliced
2kg oxtail (trim any really fatty pieces)
5 makrut lime leaves, crushed
400ml tamarind water (available from Asian grocery stores)
3 tbsp palm sugar
3 tbsp concentrated tomato paste
sea salt and freshly ground pepper
½ bunch coriander, leaves only
steamed rice, to serve
Method
In a blender, place the shallots, garlic, chillies, cumin, turmeric, lemongrass and galangal and process to a smooth paste, adding a little water if necessary to keep the blades turning.
Combine the paste and the oxtail, and set aside to marinate for 2 hours.
Bring 3 litres water to the boil in a large pot.
Add the marinated oxtail and the remaining ingredients, except the coriander.
Bring to the boil, uncovered, and simmer over a low heat for 2-3 hours or until the oxtail is tender and the sauce thickens.
Skim all the fat off the top and check the seasoning.
Place the oxtail and sauce in a bowl and sprinkle with coriander. Serve with steamed rice.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
