Mikes Oxtail Curry wooden spoon (important its wood), 1 x kilo oxtail, 4 x cold beers. 6 x BP1 Potatoes( look on the bottom of the bag or ask the veggie shop owner if they are BP1), 6 x white onions diced, 6 x tomatoes skinned and diced, one sachet tomato paste, two heaped table spoons of chopped fresh garlic, one teaspoon on fresh grated ginger, sunflower oil (not olive oil) (get the following from a Indian Spice shop) one heaped teaspoon of ground dhania, one heaped teaspoon of ground garum masala, one teaspoon of ground soomph, one heaped teaspoon of Jeera. four cardimum pods, three star anise, 3 bay leaves, a hand full of curry leaves, four of five 3/4 cm long sticks of cinamon, 1 heaped teaspoon of good medium heat curry powder IN A DEEP HEAVY POT, on high heat, put in 1/.4 cup oil, wait for it to get hot, put the curry leaves in and they will pop as they infuse the poil with their flavour. open first beer and down half, drink the rest slowly, then put in the onions and turn the heat to high/medium, add all the rest of the "Indian" spices (not the bay leaves yet) whilst stirring vigorously. You will find they will stick to the bottom of the pot, this is what you want them to do. When the onions are translucent, and nicely coated, pour yourself another beer. DE-GLAZE THE POT BY ADDING THE TOMATOES AND THEIR JUICES Whist stirring. let this simmer for 5 minutes, ad the OXTAIL, piece by piece, so as not to cool the pot, stir until all the oxtail is coated, Turn the heat down to simmer, add the bay leaves, pour the 3rd beer and put the lid on the pot. This must simmer for at least 4 hours on a low simmer, you can add a LITTLE water if you think its drying out, but you should not have to. After 3 hours, ADD the potatoes that you have peeled and 1/4-ered, make sure they are well covered. Pour 4th beer, sit n chill for an hour. This curry is delicious, but is best eaten the following day
Posted on: Thu, 20 Jun 2013 09:00:03 +0000