Hot-and-sour oxtail

all details

This traditional Asian dish will require a little extra shopping, but the result is worth it.

Stir-fried rice noodles with chicken and squid.
Photo: William Meppem

Ingredients

  • 10 brown shallots
  • 10 cloves garlic
  • 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 kaffir 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
  • 1/2 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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