Oxtail Rendang Curry

Name: Oxtail Rendang Curry
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 4 servings
Cuisine: Indonesian, Malaysian
Ingredients: 2 cups Beef Broth; 4 lb Bone-In Pork Shoulder Butt Roast; 3 tbsp Brown Sugar; 14 oz Coconut Milk; 2 whole Diced Green Chiles; 0 whole Fresh Cilantro; 2 whole Fresh Ginger; 2 whole Galangal; 0.25 tsp Ground Cardamom; 1 tsp Ground Coriander; 0.25 tsp Ground Nutmeg; 0.5 tsp Ground Turmeric; 1 stalk Lemongrass; 0 whole Lime; 6 cloves Peeled Garlic; 1 tbsp Red Pepper Flakes; 4 tsp Salt; 4 whole Shallot; 2 whole Sliced Peppers; 1 tbsp Tamarind Paste; 3 tbsp Vegetable Oil; 1 cup Water

Dinner 🍽️Lunch 🥪 Indonesian 🇮🇩Malaysian 🇲🇾 High-Protein 💪Gluten-Free Comfort-Food Anabolic Diet

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

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.