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Chef Govind Armstrong ’s Curried Oxtail With Rice And Peas, Fried Plantains & Charred Curry Leaves

Chef Govind Armstrong ’s Curried Oxtail With Rice And Peas, Fried Plantains & Charred Curry Leaves
Ingredients:
  • 2 Ea. Whole Oxtails Untrimmed
  • ½ C. Oxtail Rub
  • 1 Qt. Chicken Stock
Sirloin Spice Mix Ingredients
  • ¼ C. Black peppercorns
  • ¼ C. White peppercorns
  • 1 T. All spice
  • 1½ T. Clove
  • 1 T. Coriander seeds
  • 1½ T. Fennel seeds
  • 1 T. Cumin seeds
  • ½ t. Caraway seeds
  • 3 T. Black mustard seeds
  • In a bowl, mix above spices and lightly toast in a 275-300 degree oven or in a pan on the stove, making sure not to burn. Once they start to release their fragrance they are ready. Place in a spice grinder and grind. Add to the rest of the ingredients below and mix until thoroughly combined.
  • 1 T. Aleppo powder
  • 3 T. Paprika
  • 2 T. Thyme (dried)
  • 1 C. Kosher salt (pulsed)
  • 1 ½ t. Ground sage
  • 1 T. Garlic powder
  • 1 T. Onion powder
Oxtail Spice Ingredients:
  • 6 T. Sirloin spice
  • 2 T. Tumeric
  • 4 T. Curry powder
  • 1 T.+ 1 t. Sumac
  • 2 T. Ground cumin
  • ¼ C. salt
  • Mix thoroughly

Braised Curried Oxtail - Home & Family

Chef Govind Armstrong visits to prepare a zesty dish in honor of Black History month!


Recipe

  • Preheat oven to 325º
  • Generously rub oxtails and allow to sit for 24 hrs. up to 2 days.
  • Place oxtails and stock in a 3 inch deep braising pan cover with foil.
  • Cook in the oven until fork tender 3 ½ - 4 hours.
  • Remove foil and allow to cool in its own juices for 30 minutes.
  • Carefully remove the tails and cool in the fridge.
  • Skim fat from braising juices and reduce to half.
  • Trim the fat off the tails and cut into the natural sections and return to the reduced braising jus.
  • Heat and serve on a banana leaf, with rice and peas, fried plantains & charred curry leaves.

Govind Armstrong, Chef/Owner Post & Beam and Willie Jane’s. Learn more by visiting www.ChefGovindArmstrong.com.


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