Hot-and-sour braised oxtail

Name: Hot-and-sour braised oxtail
Yield: Serves 4
Cuisine: Australia
Ingredients: steamed white rice or fresh rice noodles, to serve; steamed white rice or fresh rice noodles, to serve; 4 tablespoons Fried Shallot Slices; freshly ground black pepper; fish sauce; 3 kaffir lime leaves; 4 large red Chinese or Dutch chillies, split lengthwise; 4 large red Chinese or Dutch chillies, split lengthwise; 60 g/2 oz palm sugar/jaggery, shaved; 500 ml/16 fl oz Tamarind Liquid; 60 g/2 oz palm sugar/jaggery, shaved; 2 litres/64 fl oz White Chicken Stock or water; 2 litres/64 fl oz White Chicken Stock or water; 6 ripe tomatoes, quartered; 400 ml/12½ fl oz tomato purée; 8 teaspoons Chilli Jam; 2 kg/4½ lbs oxtail, cut into 4 cm/1¾ in pieces; 40 ml/1¼ fl oz vegetable oil; 2 teaspoons ground turmeric; 2 stalks lemongrass, chopped; 4 slices fresh galangal, chopped; 10 red shallots, chopped; 10 cloves garlic, chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

10 red shallots, chopped
10 cloves garlic, chopped
2 stalks

Australian
Oceania
Australia
Spicy

Method

Using a food processor or mortar and pestle, blend shallots, garlic, lemongrass and galangal to a paste with oil, turmeric and chilli jam. Put into a large dish with oxtail pieces, tomato and tomato purée and marinate for 2 hours or overnight.
In a large pot, bring stock to simmering point with tamarind liquid and palm sugar. Add oxtail and its marinade, chilli