Ingredients
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
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.