Oxtail or cow’s tail is available at the grocery stores in sections. Each section has a tailbone, some marrow in the centre with meat surrounding the bone. The meat is covered with a bit of yellowish fat, most of it trimmed off by the butcher.
As the tail is constantly in motion, the meat is muscular and tough. When braised for 3 hours or pressure cooked, the meat becomes tender. Oxtail is often used in preparing broth, stew or soup for its unique, complex flavour. When cooked the goan way, it is rich and delectable.
It is a good source of protein, iron and minerals (glucosamine, chondroitin, magnesium, glycine, phosphorus) marrow and collagen. These nutrients help form bone cells, connective tissue and collagen all necessary for joint and bone health.
As the tail is constantly in motion, the meat is muscular and tough. When braised for 3 hours or pressure cooked, the meat becomes tender. Oxtail is often used in preparing broth, stew or soup for its unique, complex flavour. When cooked the goan way, it is rich and delectable.
It is a good source of protein, iron and minerals (glucosamine, chondroitin, magnesium, glycine, phosphorus) marrow and collagen. These nutrients help form bone cells, connective tissue and collagen all necessary for joint and bone health.
Goan Style Oxtail
(Serves 6)
Ingredients:
3.5 lbs or 1 1/2 kg oxtail
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon cinnamon powder
1/2 teaspoon cloves powder
1 1/2 teaspoons chilli powder
1 teaspoon meat tenderizer (powder)
8 large cloves of garlic (grated or minced)
1” piece of ginger (grated)
3 large onions (sliced)
4 long green chillies (slit)
1 large tomato (chopped)
2 tablespoons vinegar
5 potatoes (quartered)
3 sprigs of mint leaves (chopped, optional)
handful coriander leaves (chopped)
3 cups water
1 cup tamarind water
2 tablespoons oil
1/2 bouillon cube
a pinch of sugar
salt
Method:
Trim any excess fat from the oxtail, wash and marinate with all the spice powders, tenderizer, garlic, ginger, vinegar and salt, preferably overnight in the refrigerator.
In a wide bottomed pressure cooker, heat oil with onions and fry till light brown. Add the green chillies and tomato. Stir and let tomato soften. Then add in the marinated oxtail and sear well for few minutes. Now add the tamarind water along with water (indicated in list of ingredients). Cover lid, put weight and pressure cook for 40 minutes.
Cool cooker under a tap of running water, release all the steam, then remove weight and open lid. Place the cooker back on the fire and add potatoes. Add bouillon cube, a pinch of sugar and check for seasoning. Simmer uncovered on medium heat till potatoes are tender and gravy thickens. At this stage, you can dry out the gravy completely or leave some. Finish with mint and coriander leaves.
Note:
(Serves 6)
Ingredients:
3.5 lbs or 1 1/2 kg oxtail
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon cinnamon powder
1/2 teaspoon cloves powder
1 1/2 teaspoons chilli powder
1 teaspoon meat tenderizer (powder)
8 large cloves of garlic (grated or minced)
1” piece of ginger (grated)
3 large onions (sliced)
4 long green chillies (slit)
1 large tomato (chopped)
2 tablespoons vinegar
5 potatoes (quartered)
3 sprigs of mint leaves (chopped, optional)
handful coriander leaves (chopped)
3 cups water
1 cup tamarind water
2 tablespoons oil
1/2 bouillon cube
a pinch of sugar
salt
Method:
Trim any excess fat from the oxtail, wash and marinate with all the spice powders, tenderizer, garlic, ginger, vinegar and salt, preferably overnight in the refrigerator.
In a wide bottomed pressure cooker, heat oil with onions and fry till light brown. Add the green chillies and tomato. Stir and let tomato soften. Then add in the marinated oxtail and sear well for few minutes. Now add the tamarind water along with water (indicated in list of ingredients). Cover lid, put weight and pressure cook for 40 minutes.
Cool cooker under a tap of running water, release all the steam, then remove weight and open lid. Place the cooker back on the fire and add potatoes. Add bouillon cube, a pinch of sugar and check for seasoning. Simmer uncovered on medium heat till potatoes are tender and gravy thickens. At this stage, you can dry out the gravy completely or leave some. Finish with mint and coriander leaves.
Note:
- With 40 minutes of pressure cooking, oxtail was tender.
- Adjust spiciness and sourness according to your preference.