Hot-and-sour oxtail

Name: Hot-and-sour oxtail
Cook time: 2 h 30 min
Cuisine: Asian
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

Neil Perry

February 23, 2023

Time:2 hours +

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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