• Curried Beef Oxtails

From the Share – Fall 2016 newsletter

Oxtail comes from the tail of a cow or steer. The bones in the meat contain lots of marrow, which lend a richness to recipes and carries many health benefits. Used frequently in Italian and Korean cuisines.

Curries are perfect for low-heat, slow cooking. It helps all the spices and flavors meld and come together. This one is finished with a delicious gravy, made possible by the oxtails’ melting marrow.


Ingredients

2 lb. beef oxtail

1 Tbsp. minced ginger

2 garlic cloves, minced

1 onion

1 Tbsp. salt

1 Tbsp. pepper

1 Tbsp. garam masala

2 Tbsp. coconut oil

2 Tbsp. flour

1 Tbsp. pomegranate molasses

 

Preparation

  1. Place beef oxtails, garlic, ginger, onions, 1 Tbsp. salt, 1 Tbsp. pepper, and 1 Tbsp. garam masala in a large stock pot. Fill with enough water to cover oxtails and place over high heat. Once at a boil cover and reduce heat to medium. Cook for 2 1/2 to 3 hours and remove from heat. Reserve to 2 cups of the liquid from the stock pot.
  2. In a skillet, heat coconut oil. Stir in flour and cook for 3 minutes while continuously whisking. Stir in 2 cups of reserved liquid and tablespoon pomegranate molasses. Continue to whisk constantly until it reaches preferred gravy thickness.
  3. Place oxtails in skillet with gravy and coat. Continue to cook for 5 minutes over medium-low heat and stir occasionally.
  4. Serve over rice and garnish with fresh cilantro and a slice of lemon.

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