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Ingredients :
Oxtail - organic Sussex Beef 2kg
1st Marination
Ginger Paste 100gr
Garlic Paste 60gr
Turmeric Powder 5 tspn
Kashmiri Chilli Powder 1 tsp
Coriander Powder 1 tspn
Cumin Powder 1 tspn
Vegetable Oil 50 ml
Braising
Green cardamom 5gr Onion (sliced) 1pc
Clove 6pc Ghee 60gr
Cinnamon 1 pc Beef Stock 2 ltre
Dried Kashmiri Chilli 5pc Malt Vinegar 50 ml
Fresh Kenyan Green Chilli 20 gr Tomato Paste 100 gr
Salt 5gr Water 1 ltre
Sauce Masala Finishing Sauce
Fresh coconut 100gr Cooking jus 1 ltre
Whole dry Kashmiri Chilli 15gr Sauce masala
Green cardamom pods 5gr Tamarind Pulp 2dstspn
Cloves 3gr Date Molasses 1 dstspn
Fenugreek Seeds 10gr
Cinnamon Sticks 1pc
Star Anise 2pc
Coriander seeds 20g |
Method :
1. Rub all ingredients thoroughly over oxtail pieces
and keep in fridge for a minimum of 2 hours.
2. In a hot pan add ghee and seal off meat until
golden brown
3. Remove meat add more ghee and brown off sliced
onions, add chilli and all spices
4. Add tomato paste and stir constantly
5. Add malt vinegar and beef stock and mix thoroughly
7. In a clean saucepan add oxtail pieces and the
cooking jus, cover tightly with tin foil
8. Cook in oven on 170c for approximately 3 hours,
until meat is tender and comes off the bone when pulled
9. Remove oxtail pieces and cool
10. Strain liquid and keep for sauce
Sauce Masala
1. Grate fresh coconut
2. Toast in oven on baking tray untill golden brown
3. Toast all spices and cashew nuts on a baking tray
till golden brown
4. Grind spices, add water to produce a smooth paste
5. Grind cashew nuts to a paste
6. Mix spice masala paste with strained cooking juices
and simmer for 10 minutes
7. Add cashew paste and simmer until coats back of spoon
8. Add tamarind paste and date molasses
9. In a hot oven 200c roast oxtail pieces for approx 8 minutes
10. Roll oxtail pieces in finished sauce and plate
neatly in middle of plate, coat with extra sauce.
11. Garnish top with caramelised onions and fresh
coriander sprigs
12. Serve with a side of pilau rice and spring onion raita. |