Curried Oxtail
By: Batya
Published: Thursday, February 11, 2010 - 10:46pm

Ingredients




1 piece ginger - (abt 1")
1 lemongrass stalk
1 medium onion coarsely chopped
6 garlic cloves
2 fresh red or green jalapeno chiles seeded
1 tablespoon chili garlic sauce
cup water
1 medium potato
1 medium carrot
small jicama
2 pounds oxtail cut into segments
2 tablespoons cooking oil
2 tablespoons curry powder
2 cinnamon sticks
10 dried curry leaves (optional)
1 can unsweetened coconut milk - (13 ½ oz)
3 cups water
cup soy sauce
1 tablespoon brown sugar - (packed)
Mint leaves for garnish

Preparation

1 Thinly slice ginger and bottom 6 inches of lemongrass. Place in blender with remaining spice paste ingredients and process until smooth. 2 Peel potato, carrot, and jicama. Cut potato into 1 1/2-inch chunks, carrot and jicama into small cubes. 3 In a large pan, parboil oxtail in water to cover for 5 minutes; pour into a colander and let drain. 4 In the same pan, heat oil over medium-low heat until hot. Add spice paste and cook, stirring until fragrant, 6 to 8 minutes. Add curry powder, cinnamon sticks, and curry leaves. 5 Return oxtail to pan and stir to coat with seasonings. Add coconut milk, water, soy sauce, and brown sugar. Bring to a boil; reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. 6 Add vegetables to meat; cover and simmer for 30 minutes or until all vegetables are tender when pierced. Ladle into bowls and garnish with mint leaves. 7 This recipe yields 6 servings.