Over the same ol', same ol’? Let Chef Culinary Instructor José Casal bring your cuisine back to life with out of this world Braised Green Curry Oxtails "Rabo Encendido". Sweating and blending ingredients into McCormick’s Thai Kitchen Green Curry Paste, your senses will simmer as you smother this meaty meal with your new favorite oxtail marinade.
1 each Bouquet Garni, (1 piece of each: lemongrass, galangal, cilantro, chili, lime leaves)
Oxtail: | Serves 4
4 Oxtail, cut into 4-inch pieces
Garnish: | Serves 4
1 Cilantro, fresh, picked, for garnish
Procedure
For the Marinade
Blend lemongrass, cilantro stems, garlic powder, green chili, shallots, fish sauce, 1 tablespoon green curry paste, cumin seed, galangal, shrimp paste, lime leaf, and sugar to a fine paste in a food processor and rub well into the oxtail.
Marinate overnight.
For the Curry
Sweat onion in oil.
Add remaining green curry paste and sweat.
Add oxtail, coconut milk, and chicken stock.
Bring to a boil and then simmer until meat is falling off the bone.
Remove meat, blend sauce and pass through a fine china cap.
Cover the meat with the sauce and reserve until needed.
Chef's Tip!
Reheat gently, place small amount onto individual serving spoons and garnish with a cilantro leaf.
