Head to the kitchen for these braised oxtail recipes

Braised rendang oxtail

Those enamoured of oxtail know what a luscious braise it makes; if you’ve never tried it, what are you waiting for?

BRAISED BLACK PEPPER OXTAIL

1kg oxtail

2-3 tbsp plain flour

3 cloves garlic, smashed

2 onions, cut into wedges

15g ginger

1 litre beef stock

1 leek, white part only, sliced

2 stalks spring onion, cut into 3cm lengths

Seasoning

½ tsp salt

½ tsp pepper

1 tsp coarsely ground black pepper

1 tsp soft brown sugar

1 tsp dark soy sauce

1 tbsp light soy sauce

Cut oxtail into sections between the bones and trim surplus fat.

Parboil oxtail pieces in a pot of boiling water for 10 minutes. Rinse, drain, and marinate oxtail with the seasoning.

Coat marinated oxtail with plain flour.

Heat oil in a thick-based stock pot. Stir-fry garlic, onion and ginger until fragrant.

Put in the oxtail and fry until a light golden brown.

Pour in beef stock and bring to the boil. Reduce heat and simmer for 1½ hours.

Add leek and spring onion and continue to simmer for another 30 minutes or until meat is tender.

Sprinkle in a little extra coarsely ground black pepper. Dish out and serve.

OXTAIL STEW

500g oxtail

200g beef tripe

3 litres water

Spice bag

25g galangal, sliced

25g ginger, smashed

2 bay leaves

1 tbsp black peppercorns, lightly pounded

1 tsp white peppercorns, lightly pounded

4cm cinnamon stick

2 coriander roots

4 cloves

2 star anise

80g carrot, cut into wedges

80g celery, cut into 5cm lengths

40g leek, sliced

2 onions, cut into wedges

1 tomato, quartered

Seasoning

1 tbsp salt or to taste

25g rock sugar

1 beef stock cube (optional)

Trim surplus fat from the oxtail and tripe. Cut into pieces.

Bring a pot of water to boil and parboil oxtail and tripe for 10–15 minutes.

Remove the oxtail and tripe, and rinse thoroughly. Drain well.

Bring the 3 litres of water to a boil and add the oxtail and tripe.

Place all the spices in a muslin or tea bag and add the spice bag to the broth and boil for 40 minutes.

Add all the vegetables and continue to simmer for another 1 hour or until meat is tender. Season to taste.

BRAISED RENDANG OXTAIL

1kg oxtail

1 tsp salt

5-6 tbsp oil

2cm galangal, crushed

2 stalks lemongrass, smashed

2 turmeric leaves

3 cups water

1 tbsp tamarind paste, mixed with

4 tbsp water and strained for juice

200ml thick coconut milk

2 tbsp brown sugar

5 kaffir lime leaves, finely sliced

Spice paste

18 dried chillies, soaked

4 fresh red chillies

2½cm ginger

2½cm fresh turmeric root

250g shallots

6 cloves garlic

Cut oxtail into large pieces. Blend spice paste ingredients. Season oxtail with 2-3 tablespoons of the spice paste and the salt.

Heat the oil in a wok and fry the galangal and lemongrass briefly. Add in remaining spice paste. Continue frying on low heat until oil separates from the paste, stirring constantly until fragrant, about 8-10 minutes.

Put in the marinated oxtail and stir-fry well. Add turmeric leaves and pour in the water.

Simmer until the water has almost evaporated. Then add the tamarind juice and coconut milk. Bring to a boil. Reduce the heat and cook, stirring now and then, until meat is tender and gravy is fairly thick. Season to taste with brown sugar.

Lastly, stir in the kaffir lime leaf and remove from heat.