Oxtail Rendang Curry is a luxurious twist on the traditional Indonesian rendang, blending tender, slow-cooked oxtail with a rich, coconut-based spice paste. This dish is famous for its deep flavors and melt-in-your-mouth texture, making it a must-try for fans of Southeast Asian cuisine.
Oxtail Rendang Curry :
Looking for a comforting, flavor-packed curry? Oxtail Rendang Curry brings together bold spices, slow-cooked meat, and creamy coconut milk to create a dish that’s both hearty and aromatic. Whether you’re preparing for a festive meal or a cozy weekend dinner, this curry is sure to impress.
History of the Recipe :
Rendang originates from the Minangkabau ethnic group of Indonesia, particularly in West Sumatra. Traditionally made with beef, rendang is considered a ceremonial dish, often served during weddings and special events. Oxtail, though less common than beef chunks, adds a unique gelatinous richness to the dish. As rendang spread across Southeast Asia, variations like Oxtail Rendang became popular for their decadent texture and deep, slow-cooked flavor.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Oxtail Rendang Curry
Ingredients
- 1.5 kg (3.3 lbs) oxtail, cut into segments
- 400 ml (1 can) coconut milk
- 1 cup water or beef stock
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves (optional)
- Salt to taste
- Cooking oil
For Spice Paste (blend together):
- 8 shallots
- 5 garlic cloves
- 4 red chilies (adjust to taste)
- 2 -inch piece galangal
- 2 -inch piece ginger
- 1 -inch turmeric root (or 1 tsp turmeric powder)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp palm sugar (or brown sugar)
Instructions
- Prepare the spice paste: Blend all spice paste ingredients into a smooth mixture. Add a little water if needed to help blending.
- Sear the oxtail: In a heavy pot or Dutch oven, heat oil and brown the oxtail pieces on all sides. Remove and set aside.
- Cook the paste: In the same pot, sauté the spice paste over medium heat for 5–7 minutes until fragrant and oil starts to separate.
- Combine and simmer: Add the seared oxtail back to the pot. Pour in coconut milk, water/stock, lemongrass, lime leaves, and turmeric leaves. Stir to combine.
- Slow cook: Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally until the oxtail is very tender and the sauce thickens.
- Final touches: Season with salt and palm sugar to taste. Let it simmer uncovered to reduce the sauce if needed.
- Serve hot: Best enjoyed with steamed rice or roti.
Notes
- For richer flavor, marinate the oxtail in the spice paste for 2 hours before cooking.
- You can use a pressure cooker to reduce the cooking time by half.
- Add toasted coconut (kerisik) for extra richness and texture.
Tips for Oxtail Rendang Curry :
-
Use fresh spices whenever possible for a more authentic taste.
-
If you can’t find oxtail, beef shanks or short ribs make good substitutes.
-
Let the rendang rest overnight for even deeper flavor the next day.
FAQs for Oxtail Rendang Curry :
Q: Can I freeze Oxtail Rendang?
A: Yes, it freezes well for up to 3 months. Reheat gently to maintain texture.
Q: Is rendang supposed to be dry or saucy?
A: Traditional rendang is quite dry, with a thick coating of sauce, but some prefer a slightly saucier version. You can adjust to your preference.
Q: What can I serve with Oxtail Rendang?
A: Steamed jasmine rice, roti, or coconut rice pair beautifully with the dish.
Conclusion :
Oxtail Rendang Curry is an indulgent, flavorful dish that brings the heart of Indonesian cuisine to your table. Whether you’re exploring new tastes or craving something bold and comforting, this recipe delivers unforgettable richness in every bite. With patience and love, you’ll enjoy a curry that’s as soulful as it is satisfying.