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
- 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.
- 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.
- Place oxtails in skillet with gravy and coat. Continue to cook for 5 minutes over medium-low heat and stir occasionally.
- Serve over rice and garnish with fresh cilantro and a slice of lemon.
