Name: Oxtails Braised in Fragrant Coconut Milk
Prep time: 5 min
Cook time: 5 h 20 min
Total time: 5 h 25 min
Yield: 6 Servings
Ingredients: ¼ teaspoon coarsely ground black pepper; ⅛ teaspoon ground allspice; 2 tablespoons chopped fresh cilantro; 2 bay leaves; 6 cardamom pods; 1 teaspoon kosher salt; 1 tablespoon finely chopped gingerroot; 1 tablespoon ground coriander; 2 tablespoons vegetable oil; ½ teaspoon ground turmeric; 6 large pieces oxtail (about 12 ounces each); 1 cinnamon stick; 1 cup beef broth; 3 cloves garlic, minced; 2 carrots, peeled and finely diced; 1 teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet; ¾ cup fat-free coconut milk; 1 medium onion, chopped; 1 cup canned diced tomato, drained; ¼ cup flour

Preparation info

6
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Oxtails, one of the few foods that wag, meet their righteous end in the confines of a slow cooker. The meat, which is tough and stringy at best, softens to plush as it simmers. The abundance of cartilage melts, lending body to the broth, while the traces of fat that are threaded through meat infuse the developing sauce with a rich, meaty flavor. Add to this a flare of curry and a balm of coconut milk, and you have a braised dish like no other. If you can’t find oxtails in your local food st