Vietnamese Oxtail Curry

Vietnamese Oxtail Curry

Ingredients for Marinade

  • 2-3 tablespoon lemongrass
  • 1 tablespoon ground coriander
  • 4-5 garlic cloves
  • 1 chili (your choice based on heat tolerance)
  • 2 shallots chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 tablespoon shrimp paste
  • 1 tablespoon sugar
  • 1/4 cup fish sauce
  • 1 Kaffir lime leaf
  • Blend above ingredients into a paste.  Trim excess fat from oxtail.  Marinate oxtail for at least 12 hours.

Ingredients for Curry

  • 6 lbs oxtail – fat trimmed
  • 1 large onion diced
  • 4-6 garlic cloves chopped
  • 3 ” length of ginger, peeled and sliced thick
  • 3 large red bell peppers sliced
  • 8-10 plum tomatoes seeded, diced large
  • Bouquet: 1 cinnamon stick, 5-7 whole star anise, 5-6 whole cloves, 1 kaffir lime leaf, 3 bay leaves, 2 lemongrass stalks (wrap and tie in cheesecloth)
  • 1 tablespoon shrimp paste 4-5 tablespoons curry powder or curry paste
  • 2 cans coconut milk
  • 1 quart chicken stock (1 1/2 cups for curry, rest reserved for roasting oxtail)

Directions

  1. Brown oxtail in heavy pot, and 8 quart Dutch oven was used.
  2. In oxtail fat, cook onions on med-high heat for some caramelization (about 10-15 minutes).
  3. Reserve onion and set aside.
  4. In same pan, fry bell peppers on medium-high heat for 5 minutes.
  5. Reserve bell peppers.
  6. Add bell peppers to curry 30 minutes before serving.
  7. Return onions to pan and add garlic, ginger and shrimp paste.  Cook for 2-3 minutes.
  8. Add coconut milk, tomatoes, curry, chicken stock and bouquet.  Simmer for 15 minutes.
  9. Add oxtail, return to simmer.  Reduce heat and keep uncovered for a thicker sauce or cover for a thinner sauce.
  10. After 2 hours on low, remove oxtail to a baking dish.  Add the remaining chicken broth to dish.
  11. Roast oxtail in 375 deg oven for 1 hour (turning every 15 minutes).  Add more liquid if necessary.
  12. Return oxtail to curry.  Save broth to use if curry is too thick.
  13. Check for salt.  Add more fish sauce if needed.
  14. Return bell peppers and cook for another 30 minutes on low.
  15. Serve with French bread for dipping, or rice or both.  Add cilantro and mint.  Add fried shallots.