Gluten Free, Dairy Free
Incredible Oriental oxtail
15 mins
Intermediate
4 Servings
Oxtail has to be one of the most underrated cuts of beef and is particularly perfect for warming slow-cooked dishes. We use it here with our Brilliant Base Aromatic Nage to give it a flavour and nutrition twist in a simple dish.
Brilliant Bases Used In This Recipe
Aromatic Nage
About This Recipe
Oxtail has to be one of the most underrated cuts of beef and is particularly perfect for warming, autumnal slow-cooked dishes.
We use it here with our Brilliant Base Aromatic Nage to give it a flavour and nutrition twist in a simple low ’n’ slow dish. That low ’n’ slow cooking technique really draws the best out of this cut, once thought fit only for peasants but in our opinion fit for kings and queens. The long cook on the tail bone helps bring out the collagen from the bone.
Collagen is the main protein that makes up our connective tissues and so it is vital for muscles, tendons, ligaments, skin and the heart, as well as for gut health.
The dish is easy to set up as Jason explains in the video, meaning you can get things going and then use your time more productively elsewhere before coming up to one of the most warming dishes going, that is also packed with protein and super tasty.
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Ingredients
1200g/42oz oxtail (large chunks from the tail base, including bones)
1000g/35oz BB Aromatic Nage
400g/14oz coconut milk
200g/7oz shallots (around four bulbs) washed and peeled
400g/14oz carrots (around four carrots) washed and peeled
1-2tsp green/red chillies (depending on taste)
30g/1oz olive oil
Nutrition Per Serving
Calories
655
Fats
33G
Carbs
22G
Protein
2G
Method
Preheat the oven to 160C/310F (fan) or 180C/360F (convection)
Heat the oil in a solid bottomed oven proof pan (that has a lid)
Fry the oxtail until golden brown and caramelised, turning continually
Remove and place to one side
Repeat the process with the shallots and carrots, removing to one side after frying
Add the chopped chillies to the pan and fry for 2/3 minutes
Pour in the BB Aromatic Nage and the coconut milk and stir to heat
Layer the oxtail in the pan, followed by the shallots and topped with the carrots
Flood the liquid over the meat and vegetables, cover and place in the oven
Cook for 2/3 hours until the meat is tender and falling off the bone
