Curried Oxtail - Singapore
Source of Recipe
Martin Yan's Asia
List of Ingredients
1-inch piece of ginger
1 stalk of lemongrass
1 medium onion, coarsely chopped
6 cloves garlic
2 fresh red or green jalapeno chilies, seeded
1 medium potato
1 medium carrot
1/2 small jicama
2 pounds oxtail, cut into segments
2 tablespoons cooking oil
2 tablespoons curry powder
2 cinnamon sticks
10 dried curry leaves (optional)
1 can (13-1/2 oz.) unsweetened coconut milk
3 cups water
1/4 cup soy sauce
1 tablespoon packed brown sugar
Mint leaves Recipe
Getting Ready
1. Thinly slice ginger and bottom 6 inches of lemongrass. Place in blender with remaining spice paste ingredients and process until smooth.
2. Peel potato, carrot, and jicama. Cut potato into 1-1/2-inch chunks, carrot and jicama into small cubes.
Cooking
1. In a large pan, parboil oxtail in water to cover for 5 minutes; pour into a colander and let drain.
2. In the same pan, heat oil over medium-low heat until hot. Add spice paste and cook, stirring until fragrant, 6 to 8 minutes. Add curry powder, cinnamon sticks, and curry leaves.
3. Return oxtail to pan and stir to coat with seasonings. Add coconut milk, water, soy sauce, and brown sugar. Bring to a boil; reduce heat, cover, and simmer until meat is tender, 1-1/2 to 2 hours.
4. Add vegetables to meat; cover and simmer for 30 minutes or until all vegetables are tender when pierced.
5. Ladle into bowls and garnish with mint leaves.
|
|
member logon
