Created By: José Casals, Chef Culinary Instructor of Miami Culinary Institute in Miami, FL.
Ingredients
Oxtail Marinade | Serves 4
- 4 each Oxtails, Cut into 4" pieces
- 1 each Lemongrass stalk, roughly chopped
- 1 tbsp (15 milliliters) Cilantro stems
- 2 tbsps (30 milliliters) Club House ® Garlic Powder
- 1 each Thai green chili
- 2 each Shallots, roughly chopped
- 1/4 cup (60 milliliters) Fish Sauce
- 1 tbsp (15 milliliters) Thai Kitchen Green Curry Paste
- 1 tsp (5 milliliters) Cumin seed, toasted
- 1 tsp (5 milliliters) Thai Ginger, chopped
- 1/2 tsp (2 milliliters) Shrimp paste
- 1 each Lime leaf
- 1 tbsp (15 milliliters) White sugar
Oxtail Curry | Serves 4
- 1 each Onion, finely chopped
- 1 tbsp (15 milliliters) Thai Kitchen Green Curry Paste
- 2 cups (500 milliliters) Thai Kitchen Coconut Milk
- 1 1/2 cups (375 milliliters) Chicken stock
- Fresh cilantro leaves, for garnish
Procedure
Oxtail marinade
- Blend lemongrass, cilantro stems, garlic powder, green chili, shallots, fish sauce, 1 Tbsp. green curry paste, cumin seed, galangal, shrimp paste, lime leaf, and sugar to a fine paste in a food processor and rub well into the oxtail. Marinate overnight.
Oxtail curry
- Sweat onion in oil.
- Add 1 tablespoon (15 ml) green curry paste and sweat.
- Add oxtail, coconut milk and chicken stock.
- Bring to a boil and then simmer until meat is falling off the bone.
- Remove meat, blend sauce and pass through a fine china cap.
- Cover the meat with the sauce and reserve until needed.
Service
- Reheat gently and place small amount onto individual serving spoons and garnish with a cilantro leaf.
