Braised Oxtail with Herbs and Coconut Milk

This dish is a great way of using up leftover oxtail from making the oxtail jus in Spanner Crab Ravioli with Oxtail and Rosemary Jus. If you don’t have any on hand, simply roast the oxtail until golden brown and poach in chicken stock with a little salt. The broth makes a terrific soup and the oxtail will be light and purged of most of its fat. If the more gelatinous cuts of meat, especially those from the extremities of the animal, are gently poached