Savory Curry Oxtails Recipe

I never tried oxtails until I was in my thirties. Growing up, the closest we got to this cut was the basic beef stew my mom made on Sundays. The first time I saw curry oxtails at my neighbor’s house, I’ll admit I was a bit nervous about trying them.

But here’s the thing about oxtails – they’re actually perfect for slow cooking, and when you add curry to the mix, they become incredibly tender and flavorful. While some people might feel intimidated by cooking oxtails, I’ve found that they’re pretty forgiving as long as you give them enough time to cook. Think of them as the perfect “set it and forget it” kind of meal.

What Kind of Oxtail Should I Use?

When shopping for oxtail, look for pieces that have a good mix of meat and fat, with the pieces ranging from larger ones (from the base of the tail) to smaller ones (from the tip). The best oxtails will have a bright pinkish-red color and should feel firm to the touch, with visible marbling throughout. While you might find them pre-packaged at regular grocery stores, your best bet is to visit a butcher shop where you can hand-select each piece. For curry dishes like this one, you’ll want pieces that are cut into 2-3 inch segments – if they’re too large, they won’t cook evenly and absorb the curry flavors as well.

Options for Substitutions

While some ingredients are key to this curry, there are several substitutions you can try if needed:

• Oxtail: Oxtail gives this curry its rich flavor and unique texture, but if you can’t find it, try using beef short ribs or chuck cut into large pieces. Keep in mind you might need to adjust cooking time – these cuts usually cook faster than oxtail.
• Madras curry paste: If you can’t find Madras curry paste, use regular curry powder mixed with a bit of tomato paste, or yellow curry paste plus extra chili powder for heat. Start with 3 tablespoons and adjust to taste.
• Curry leaves: Fresh curry leaves add authentic flavor, but if unavailable, you can use bay leaves instead. The taste won’t be exactly the same, but they’ll still add nice depth to your curry.
• Ghee: Regular butter or neutral oil like vegetable or coconut oil work fine instead of ghee. If using butter, watch the heat to prevent burning.
• Coconut milk: In a pinch, you can use light coconut milk, but full-fat gives the best results. As a last resort, try heavy cream mixed with a bit of water, though this will change the flavor profile.
• Ginger paste: Fresh grated ginger works perfectly – use about 1.5 tablespoons. In a real pinch, use 1 teaspoon dried ginger powder, but add it with the other spices.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking oxtails is rushing the process – these tough cuts need at least 2.5-3 hours of slow cooking to become tender, and trying to speed this up will leave you with chewy, unpleasant meat. A common error is adding the potatoes too early in the cooking process, which causes them to break down completely – instead, add them during the last 30-45 minutes of cooking for the perfect texture. Another crucial mistake is not browning the oxtails properly before starting the curry; taking time to sear them well in batches creates a rich foundation of flavor and better color in your final dish. For the best results, skim off excess fat that rises to the surface during cooking, and remember that curry oxtails actually taste even better the next day, so don’t hesitate to make them in advance.

What to Serve With Curry Oxtails?

This rich and saucy curry oxtail dish pairs perfectly with fluffy basmati rice or roti to soak up all that amazing coconut curry sauce. For a complete meal, I like to add some cooling sides like cucumber raita or a simple chopped cucumber salad to balance out the warm spices. If you want to add some greens, steamed baby bok choy or sautéed spinach work really well on the side. And don’t forget some fresh cilantro or mint to sprinkle on top – these herbs add a nice fresh touch to complement the deep flavors of the curry.

Storage Instructions

Keep Fresh: This curry oxtail tastes even better the next day when all those amazing flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The sauce might separate a bit, but don’t worry – that’s totally normal with coconut milk-based curries.

Freeze: Oxtail curry is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep well for up to 3 months. I like to freeze it in portion sizes – it makes for such an easy dinner down the road.

Warm Up: To enjoy your curry again, warm it slowly over medium-low heat on the stovetop, stirring occasionally. If it’s frozen, thaw overnight in the fridge first. Add a splash of coconut milk or water if the sauce needs thinning out. The meat should be tender and fall right off the bone when heated through.

Preparation Time	15-30 minutes
Cooking Time	195-210 minutes
Total Time	210-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1800
• Protein: 100-120 g
• Fat: 120-140 g
• Carbohydrates: 60-80 g

Ingredients

• 6-8 pieces oxtail
• 2 large potatoes, cut into cubes
• 1 cup beef broth
• 2 cans coconut milk (400 ml each)
• 4 tablespoons madras curry paste (adjust for desired spice)
• 1 sprig fresh curry leaves
• 1 tablespoon sugar
• 2 white onions, chopped
• 6 cloves garlic, finely chopped
• 1 tablespoon ginger paste
• Ghee for cooking
• Freshly cracked black pepper
• Salt

Step 1: Season and Brown the Oxtails

Generously season the oxtails with salt and freshly ground black pepper to enhance their flavor.

In a heavy pot, heat some ghee over medium heat.

Add the oxtails and brown them on all sides to lock in the juices.

Once browned, remove the oxtails from the pot and set them aside for later use.

Step 2: Sauté Aromatics

In the same pot, add the onions and sauté until they turn soft and translucent.

This should take a few minutes.

Then, add the garlic, ginger, and curry leaves to the pot and sauté for about a minute to release their aroma and flavors.

Step 3: Cook the Oxtail Curry

Add the Madras curry paste to the pot, stirring to coat the aromatics evenly.

Return the browned oxtails to the pot, followed by beef stock and 1 can of coconut milk.

Stir everything together and bring the mixture to a boil.

Once boiling, cover the pot, reduce the heat to low, and let it simmer for 3 hours or until the oxtails are tender.

Make sure to check occasionally for liquid levels, adding water if it starts to dry out.

Step 4: Add Potatoes and Final Simmer

After the oxtails have become tender, add the potatoes to the pot and simmer for an additional 15 minutes until they are cooked through.

Then add the remaining coconut milk to enrich the dish further, turn the heat to high and bring to a quick boil.

Reduce the heat and simmer for another 5 minutes.

Step 5: Season and Serve

Add sugar to balance the flavors, then season the curry with freshly ground black pepper and salt to taste.

Stir everything well.

Serve the oxtail curry hot, alongside freshly cooked jasmine rice for a satisfying and flavorful meal.