Oxtail Rendang Curry
A rich and spicy Indonesian curry made with slow-cooked oxtail, aromatic spices, and creamy coconut milk.
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.