Oxtail Rendang Curry
Oxtail Rendang Curry slowly braises in coconut milk with aromatics like lemongrass, galangal, and warm spices until the meat becomes fall-off-the-bone tender. The sauce reduces to a rich, spicy-sweet glaze with tamarind brightness and chili heat, perfect over rice. It’s a special-occasion comfort dish that rewards patience with deep, layered flavor.
- Prep30 mins
- Cook5 hrs
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Oxtail Rendang Curry, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 43 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 8 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 89 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 12
- Heart Health
- 38
- Metabolic
- 32
- Digestive
- 22
- Inflammatory
- 49
- Performance
- 43
- General Wellness
- 1
Preheat the oven to 450 degrees F (235 degrees F). Line a rimmed baking sheet with foil. Place the oxtails on the pan, drizzle with 1 tablespoon oil, toss to coat, and spread them out evenly.
- 2
Roast in the preheated oven for 25 minutes.
- 3
For the curry base, add the shallots, garlic, ginger, galangal, jalapenos, and Fresno chilies to a food processor and process until a fine paste forms.
- 4
Heat the remaining 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the curry base and cook, stirring occasionally, until the mixture dries out and starts to toast on the bottom of the pan, 4 to 5 minutes.
- 5
Season with salt, coriander, turmeric, chili flakes, nutmeg, and cardamom, and cook, stirring, for 1 minute more. Add the coconut milk, tamarind paste, brown sugar, and lemongrass. Stir, scraping the bottom to loosen browned bits, then pour in the beef broth to deglaze.
- 6
Add the oxtails and enough water to just cover the meat. Increase the heat to high until the sauce just starts to boil, then reduce to low. Cover and simmer until the meat can be easily pulled from the bone, 4 to 6 hours.
- 7
Set the oven to 150 degrees F (66 degrees C). Transfer the oxtails to an ovenproof pan and place in the oven to keep warm.
- 8
Boil the sauce over high heat to reduce until it is as thick as you like, about 10 minutes. Taste and adjust the seasoning. Spoon the sauce over the oxtails and garnish with cilantro and lime wedges. Serve on rice if desired.
- Calories 1484.25 kcal High 74%
- Protein 94.21 g Good Source 188%
- Carbohydrate 53.7 g 20%
- Total Fat 94.41 g High 121%
- Saturated Fat 31.23 g High 156%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 280.56 mg High 94%
- Sodium 1258.93 mg High 55%
- Dietary Fiber 4.12 g Moderate 15%
- Total Sugars 18.86 g --
- Added Sugars 3.4 g Moderate 7%
- Calcium 221.81 mg Moderate 17%
- Iron 6.08 mg Good Source 34%
- Potassium 117.92 mg Low Source 3%
- Vitamin A 150.59 mcg Moderate 17%
- Vitamin C 17.42 mg Moderate 19%
- Vitamin D 1.13 mcg Low Source 6%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Garlic 🧄
- Onions 🧅
About This Recipe
Oxtail Rendang Curry is made with 22 ingredients and serves 4. It takes about 5 hrs 30 mins and is rated medium. Key ingredients include Beef Broth, Bone In Pork Shoulder Butt Roast, Brown Sugar, and Coconut Milk. Each serving provides about 1484.25 kcal, and is a good source of protein.
Recipe Questions
- What is Oxtail Rendang Curry made of?
- The main ingredients are Beef Broth, Bone-In Pork Shoulder Butt Roast, Brown Sugar, Coconut Milk, Diced Green Chiles. The full list of 22 is above.
- How long does it take to make Oxtail Rendang Curry?
- About 5 hrs 30 mins in total: 30 mins to prepare and 5 hrs to cook.
- How many calories are in one serving?
- One serving provides about 1484.25 kcal. The full nutrition breakdown is above.
- Is Oxtail Rendang Curry easy to make?
- This recipe is rated medium, with 22 ingredients and 8 steps.
- Is Oxtail Rendang Curry healthy?
- Oxtail Rendang Curry has an easyChef Pro health score of 44/100. Per serving, it provides 1484.25 calories and 94.21 g of protein, or 188% of the Daily Value. It is a good source of iron. Worth noting per serving: sodium at 1258.93 mg (55% of the Daily Value), saturated fat at 31.23 g (156% of the Daily Value) and added sugars at 3.4 g (7% of the Daily Value). It contains Citrus, Milk, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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