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Tamarind- and Lemon Grass-Braised Oxtail with Mint and Coriander Salad
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Oxtail is the king of slow cooking, its thick bone producing loads of flavour and a gelatinous texture. It's best soaked in cold water for an hour, then brought to the boil in a pan of fresh water, simmered for 10 minutes and skimmed of any impurities. It needs a minimum of 3 hours cooking, but it's well worth it. This recipe is from Asia, where, unlike in the fastidious UK, people actually prefer meat that sits close to the bone. The herby salad is more than just a garnish: it offsets the sweet depth of the meat with a sour and fragrant taste.
Typical values per serving:
This recipe was first published in March 2006.