No way was I going to do this classic dish with a traditional beef chuck. This deserves better, I wanted something richer, gelatinous and over the top savory. Nothing better then to use large pieces of Oxtail which in my option is the best cut of beef hands down. I toyed around with the idea to use my sous vide but that is just dumb idea. It will turn out more like a stew with too much liquid and it won’t replicate the texture of a slow cook reduction.
Chef Tip: The dish is best made the day before. Warm the next day for best results.
This recipe is going to focus on the oxtail made to perfection rather then the curry.
First rinse the meat well under running water. Then in a bowl place the oxtail covering it with cold water and a good gush of vinegar. Cover and place in fridge before use. 4 hours is probably enough but I let mine sit for 12 hours. When finished give the meat a really good rinse under cold water. Doing this rids blood or other impurities.
Though you can just chop the indigence or pulverize in a blender. You’ll be missing out on a little bit of magic if you don’t bruise your lemongrass, ginger and galangal first. Bruise first, chop or blitz after.
One of the best exercises you can go through is take a piece of horse radish root. Cut a piece and smell it, then take another piece and bruise it real good, beat it to death, then smell it. POW! The bruising causes a chemical reaction. The same principle works in the recipe.