Braised Oxtail With Peanut Sauce
Makes enough for: 4 people
Ingredients
- 30 mls olive oil
- 1 kg oxtail
- 2 shallots, peeled and chopped
- 6 cloves garlic, chopped
- 2.5 mls shrimp paste
- 5 mls coarse salt
- 5 mls ground turmeric
- 5 mls black pepper
- 300 mls beef stock
Vegetables:
- Green beans, topped and tailed
- 1 small cabbage, sliced
- Carrots, cut into rounds
- 300 mls Sambal Kacang / Peanut Sauce
Method
- Using a large casserole dish, heat the olive oil
- Brown the oxtail, remove and set aside
- Lower the heat and gently sauté the shallots until soft
- In a mortar and pestle, crush together the garlic, shrimp paste and salt
- Add to the shallots with the turmeric and pepper
- As soon as you can smell the spices, add back the oxtail
- Cover the meat with the stock (you might not need all of it) and bring to the boil
- Reduce the heat, cover and simmer for 2 hours
- Remove the oxtail and keep warm in an ovenproof dish in the oven set to a low heat
- Increase the heat and bring the stock to a boil
- Allow to reduce by half
- Stir the peanut sauce into the stock
- Bring back to the boil
- At the same time cook your vegetables in boiling water until done to your taste
- Add the vegetables to the oxtail and then pour the sauce over the vegetables and the oxtail
- Serve straight away with rice