bit of bull

Curried Oxtail
Serves 6-8

INGREDIENTS:
4-4.5 lbs ox tails
salt

4 tbsp avocado oil
1 onion, chopped
4 shallots, chopped
1/2 head of garlic, minced
1 6" section of lemongrass
3 bay leaves

1/3 cup madras curry powder
1 tsp turmeric

4 tsp sugar
2 tbsp tomato paste
1 carton beef broth
1/2 cup parsley, chopped

1/2 cup coconut milk
2-3 carrots, sliced 1" bias
2 potatoes, sliced 1" chunks
chopped green onions for garnish

METHOD:
1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and set aside. Discard water. 

2. In your Instant Pot, turn on the sauté setting and heat oil. Add onion, shallots, garlic, lemongrass and bay leaves to infuse the oil. Cook until fragrant, about 3-5 minutes.

3. Add curry powder and turmeric and continue stirring, careful not to burn the spices. Cook for 1 minute.

4. Add sugar, tomato paste, beef broth, and parsley. Mix well and bring to a boil. Add ox tails and continue stirring, making sure nothing is sticking to the bottom. Cancel sauté setting.

5. Close the Instant Pot lid and pressure cook for 30 minutes. Once done, let it vent naturally about another hour.

6. Open the Instant Pot and check that the meat is fork tender. Carefully remove to a large bowl. Turn on the sauté setting and defat the sauce.

7. Add carrots, potatoes and coconut milk and simmer for 15 minutes until tender. Return oxtails to the pot and combine. Adjust seasoning to taste. Cancel sauté setting and replace lid. Keep warm until ready to serve. Garnish with green onions, serve hot with coconut rice.