12 Hour Braised Oxtail Curry Recipe

Cooking Instructions

1. 1

   Sear the Oxtail

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the oxtail with salt and black pepper, then sear the oxtail pieces until browned on all sides. Remove and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add the diced onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, about 5-7 minutes.

3. 3

   Add Vegetables and Spices

   Add the chopped carrots, curry powder, cumin powder, and coriander powder. Stir well to combine and cook for another 2 minutes.

4. 4

   Combine Ingredients

   Return the seared oxtail to the pot, then pour in the coconut milk. Stir to combine all ingredients.

5. 5

   Braise the Oxtail

   Bring the mixture to a simmer, then cover and reduce the heat to low. Let it braise for 12 hours, or until the meat is tender and falling off the bone.

6. 6

   Prepare the Rice

   In a separate pot, bring 4 cups of water to a boil. Add jasmine rice, cover, and reduce heat to low. Cook for 18 minutes or until rice is tender.

7. 7

   Cook Bok Choy

   In the last 10 minutes of cooking the oxtail, add the chopped bok choy to the pot and stir gently until wilted.

8. 8

   Serve

   Serve the braised oxtail curry over jasmine rice with the bok choy on the side.