Slow-Cooked Coconut Braised Oxtail
Servings 6
Prep time
20 minsCook time
8 H & 40 MTotal time
9 hrIngredients
Method
- In a frying pan, heat oil over medium-high heat. Add oxtail and cook, moving and turning often, until browned all over.
- Transfer oxtail to slow cooker along with ginger, chilli, garlic, onion, lemongrass and coriander roots. Pour over cooking wine. Combine stock concentrate with hot water and add to slow cooker. Cover and cook on low heat for 8 hours, until meat is falling off the bones.
- Remove oxtail from slow cooker and set aside to keep warm. Pour cooking liquid into a large pot or high-sided frying pan and bring to the boil. Reduce liquid by half then add coconut cream, fish sauce and lime juice. Bring to a simmer then strain sauce. Return oxtail to sauce and warm through.
- Sprinkle over peanuts and coriander leaves and serve.
Simon says ...
To maximise flavour, bruise lemongrass by lightly crushing it with the back of a knife to release the oils before slicing.
Serve with your favourite steamed rice, bok choy and grilled limes on the side.
