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Indonesian·Main Course

Oxtail Rendang Curry

A rich, slow-simmered Indonesian-inspired curry featuring oxtails that become melt-in-your-mouth tender in a fragrant, deeply reduced coconut and spice sauce.

Prep

30m

Cook

300m

Total

330m

Serves

4

Method

  1. 01

    Preheat oven to 450°F (230°C). Place oxtails on a foil-lined baking sheet, drizzle with oil, and rub to coat. Roast for about 25 minutes or until beautifully browned.

    Step 1
    Watch · 0:25
  2. 02

    While meat roasts, prepare the aromatics. Peel and slice the galangal and ginger. Bruise the lemongrass with the back of a knife and cut into smaller pieces. In a food processor, combine shallots, garlic, ginger, galangal, and hot chilies; pulse until finely ground.

    Step 2
    Watch · 2:18
  3. 03

    Heat a drizzle of oil in a large pot over medium-high heat. Add the processed aromatic paste and cook, stirring, for about 5 minutes until it dries out and starts to stick. Stir in salt, coriander, turmeric, chili flakes, nutmeg, and cardamom, and cook for 1 minute more.

    Step 3
    Watch · 3:30
  4. 04

    Pour in the coconut milk, tamarind paste, and brown sugar. Add the bruised lemongrass and beef broth. Stir to deglaze the bottom of the pot. Bring the mixture to a simmer.

    Step 4
    Watch · 3:52
  5. 05

    Add the browned oxtails and any accumulated juices into the pot. Add enough fresh water to bring the liquid level almost to the top of the meat. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer gently for 4 to 5 hours until the meat is very fork-tender.

    Step 5
    Watch · 5:38
  6. 06

    Carefully remove the oxtails and keep them warm in a low oven (150°F). Crank the heat to high and reduce the curry sauce for about 10 minutes until it reaches your desired thickness. Serve the oxtails over rice, spoon the sauce over them, and garnish with cilantro and fresh chilies.

    Step 6
    Watch · 7:25

From Chef John

  • “Do not worry about the time; worry about the test.”
  • “Since the tail is out of the bag, I figured I might as well show you one of the most delicious ways you can prepare them.”
  • “You don't have to use a fork for this—feel free to pick these up and just suck the meat right off the bone.”