Name: Sour Oxtail Braise
Ingredients: 5 red eschalots, chopped; 1 tablespoon chopped turmeric; 5 kaffir lime leaves, sliced; 5 garlic cloves, chopped; 6 green bird’s eye chillies, chopped; 3 tablespoons coriander leaves; 3 red eschalots, finely sliced and fried until golden brown; salt and freshly ground pepper to taste; 4-cm piece galangal, chopped; 2 cups tamarind juice; 1 kg oxtail, trimmed of fat; 2 hearts of lemon grass, crushed; 6 tablespoons palm sugar; 8 cups fresh chicken stock; 100 g yams, peeled and cut into 3-cm cubes; 5 tablespoons fish sauce; 6 long red chillies, seeded

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

The sourness of the tamarind cuts the richness of the oxtail beautifully here. This melt-in-the mouth dish is even better made the day before, refrigerated overnight to allow the flavours to develop, and then reheated.

Ingredients

Spice Paste

6 long red chillies, seeded
6 green bird’s eye chillies, chopped
5 red eschalots, chopped

Method

In a mortar with a pestle, pound the chillies and salt to a rough paste. Add eschalots, garlic and turmeric and continue to pound, then add lime leaves, lemon grass, and galangal and pound to a fine paste.

Put the oxtail into a large pot and add the spice paste, tamarind juice, chicken stock, palm sugar and fish sauce. Bring to the boil and then reduce heat to a gentle simmer. After 2 h

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Sour Oxtail Braise

Ingredients

Spice Paste

Method

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