Chef Stephen Toevs Curried Australian Beef Oxtails
- Prep time 30Min
- Cook time 6Hr
- Technique Braise
- Meat Beef
- Cut Rump
- Serves 6
with Pappardelle Pasta
Ingredients
Curried Oxtails
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 2 pounds beef oxtails, cut into pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 (14-ounce) can diced tomatoes
- 2 cups beef broth
- 1 (14-ounce) can coconut milk
- 2 carrots, chopped
- 2 potatoes, chopped
- Fresh cilantro, chopped (for garnish)
Pappardelle Pasta
- 12 ounces dried pappardelle pasta
- Salt, as needed
- 1 tablespoon olive oil
Garnish
- Fresh cilantro, as needed
Method
Curried Oxtails:
- Heat the oil in a large pot over medium-high heat.
- Season the oxtail pieces with salt and pepper, then brown them in the pot on all sides. Remove and set aside.
- In the same pot, add the onion, garlic, and ginger. Sauté until the onion is translucent.
- Add the curry powder, cumin, coriander, paprika, and turmeric. Stir well to coat the onions and release the spices' aroma.
- Add the tomatoes and cook for a few minutes, until they start to break down.
- Return the browned oxtails to the pot. Pour in the beef broth and coconut milk, stirring to combine.
- Add the carrots and potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the oxtails are tender and the sauce has thickened.
Pappardelle Pasta:
- While the oxtails are simmering, bring a large pot of salted water to a boil.
- Add the pappardelle pasta and cook according to the package instructions until al dente.
- Drain the pasta and toss with olive oil to prevent sticking.
- Plate the pappardelle pasta and ladle the curried beef oxtails over the top.
- Garnish with fresh cilantro and serve hot.
