Oxtails are one of those foods that take me back to my days in the Bahamas. When we lived there we used to eat curried oxtail and rice all the time since it was always available and it was relatively inexpensive. However, finding oxtail here in California was very difficult. It wasn't until I went to the Middle Eastern/Mexican market (yes, we have one of those here) that I finally found it at $3.49 a pound. I only got one pound, and got the larger pieces (joints) that have more meat on them. My oxtails were done in 2 hours, so check yours after two hours, but you want them to be tender and almost falling off the bone, kind of like osso buco. This is a really rich and heavy dish, and a French Bordeaux goes surprisingly well with this meal.
INGREDIENTS (serves 2)
- 4 oxtails pieces (the larger joint pieces, that are about 2" in thickness)
- Kosher salt
- Black pepper
- Curry powder
- Soy sauce
- 1 large garlic clove, very finely minced
- 1 medium yellow onion, sliced into half-moons
- 1 bay leaf
- Water
DIRECTIONS
Preheat oven to 350 degrees F.
Trim fat from oxtails. Season each oxtail generously with kosher salt, ground black pepper and a pinch of curry powder on each one. Place them in a broiling pan and add a dash of soy sauce on each oxtail. Then top each oxtail with the minced garlic. 
Top with onions and bay leaf. Add water to fill pan 1/4 of the way to the top. 
Cover pan with foil and bake until oxtails are tender, about 2 1/2 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Serve rice alongside ox tails.
1 comment:
you should try looking for oxtails at the korean markets. they usually have them there with the fat already trimmed. =)
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