Name: Braised oxtail in peanut sauce
Cook time: 170 min
Total time: 170 min
Yield: 4
Ingredients: 2 kilogram (4 pounds) oxtail, cut into 5cm (2-inch) pieces; 2 tablespoon plain (all-purpose) flour; 2 tablespoon vegetable oil; 1 large brown onion (200g), chopped coarsely; 6 clove garlic, crushed; 1 tablespoon each ground coriander and cumin; 2 star anise; 2 fresh long red chillies, halved lengthways; 4 cup (1l) beef stock; 1 litre (4 cups) water; 1/3 cup (100g) red curry paste; 2/3 cup (90g) roasted unsalted peanuts, chopped coarsely; 300 gram (9½ ounces) green beans, trimmed, chopped coarsely; 2 green onions (scallions), sliced thinly

Ingredients

2 kilogram (4 pounds) oxtail, cut into 5cm (2-inch) pieces

2 tablespoon plain (all-purpose) flour

2 tablespoon vegetable oil

1 large brown onion (200g), chopped coarsely

6 clove garlic, crushed

1 tablespoon each ground coriander and cumin

2 star anise

2 fresh long red chillies, halved lengthways

4 cup (1l) beef stock

1 litre (4 cups) water

1/3 cup (100g) red curry paste

2/3 cup (90g) roasted unsalted peanuts, chopped coarsely

300 gram (9½ ounces) green beans, trimmed, chopped coarsely

2 green onions (scallions), sliced thinly

Method

1.Coat beef in flour; shake off excess. Heat half the oil in large flameproof casserole dish; cook beef, in batches, until browned. Remove from pan.

2.Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add spices and chilli; cook, stirring, until fragrant. Return beef to dish with stock and the water; simmer, covered, 2 hours.

3.Strain beef over large bowl; reserve braising liquid, discard solids. Skim fat from braising liquid.

4.Cook curry paste in same cleaned dish, stirring, until fragrant. Add 1 litre (4 cups) of the reserved braising liquid; bring to the boil. Return beef to pan; simmer, uncovered, about 45 minutes or until beef is tender.

5.Add nuts and beans to dish; cook, uncovered, about 5 minutes or until beans are tender.

6.Serve curry sprinkled with green onion.

To freeze: complete recipe to the end of step 4. Transfer to an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a large saucepan until hot and continue from step 5.
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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