Curry Braised Oxtail

Comfort's Favorite Dish

What I love about any braised meat dish is the depth of flavor that develops while it cooks. Braising is low effort and high reward, which makes it one of my favorite ways to cook.

This version starts with a bold blend of curry powder, smoked paprika, garlic, ginger, and warm spices before slowly roasting for hours in the oven. The result is some of the most tender, flavorful oxtail I’ve ever made.

It’s the kind of comforting dish that feels like it’s hugging you back.

Curried Oxtail Ingredients

• 4.5 pounds oxtail

• 2 tablespoons curry powder

• 1 tablespoon smoked paprika

• 1 tablespoon ground ginger

• ½ tablespoon onion powder

• ½ tablespoon garlic powder

• ½ tablespoon ground cloves

• 1 whole yellow onion, cut into large chunks

• 6 cloves garlic, roughly chopped

• 1 thumb-sized piece of ginger, chopped

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1 tablespoon tomato paste

• 2 ½ cups beef stock

• 1 (28-ounce) can crushed tomatoes

• 1 cinnamon stick

• 4 sprigs thyme

  Instructions

1. Start by trimming off a bit of the fat and seasoning the oxtail with salt and pepper. trimming off a bit of the fat. Then massage in the curry powder, smoked paprika, ground ginger, onion powder, garlic powder, and ground cloves. Toss in the chopped onion, garlic, and ginger, then drizzle with olive oil and mix everything together until the meat is fully coated. Cover and let it marinate in the fridge overnight.

   • 4.5 pounds oxtail

   • Salt and pepper to taste

   • 2 tablespoons curry powder

   • 1 tablespoon smoked paprika

   • 1 tablespoon ground ginger

   • ½ tablespoon onion powder

   • ½ tablespoon garlic powder

   • ½ tablespoon ground cloves

   • 1 whole yellow onion, cut into large chunks

   • 6 cloves garlic, roughly chopped

   • 1 thumb-sized piece of ginger, chopped

   • 1 tablespoon olive oil

     

2. The next day, after the meat has marinated, heat a Dutch oven over medium-high heat with a little olive oil. Once the pan is hot, sear the oxtail for about two to three minutes on each side until they get a deep, golden crust. Remove them from the pot and set them aside.

   • 1 tablespoon olive oil

     

3. Preheat the oven to 325°F. In the same pot, add the onions and garlic from the marinade and let them cook down for a few minutes, stirring occasionally. Then, stir in the tomato paste and cook for another minute or two until it deepens in color.

4. Pour in the beef stock and crushed tomatoes, then add the cinnamon stick and thyme. Give everything a good stir before nestling the oxtail back into the pot, making sure they’re mostly submerged in the sauce. Cover and transfer to the 325°F oven, letting it braise for about three and a half to four hours until the meat is tender and falling off the bone. Be sure to check it half way through and stir.

   • 2 ½ cups beef stock

   • 1 (28-ounce) can crushed tomatoes

   • 1 cinnamon stick

   • 4 sprigs thyme

5. Remove after 3 1/2 hour - the meat should be extremely tender and flavorful. Finish with a bit of salt if needed and serve.

   No need to blend the sauce—it naturally breaks down into a rich, rustic consistency as it roasts.

Let me know if you try this out, enjoy!

Xx,

Roti

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