* Sup Ekor, Malay-Style Oxtail Stew

Posted on February 2nd, 2018 by Linda. Filed under Beef, Braise, Cuisine, Malaysian.


Perhaps a remnant of the British colonial influence, this stew is hearty, flavorful and goes very well with a Guinness and some toasted white bread.

Spice paste:
3 stalks lemongrass
3 coriander roots
2 inch ginger
5 cloves garlic
10 medium shallots

5 lbs oxtail, trimmed of fat
1/4 cup AP flour
2 teaspoons kosher salt
1 teaspoon white pepper, ground
1/4 cup ghee

Dry spices:
10 cardamom pods
3 star anise
3 cinnamon sticks
1 teaspoon cloves, whole
2 Tablespoons coriander, ground
1 Tablespoon fennel, ground
1 teaspoon cumin

1 can crushed tomatoes
A bout 3 cups water or beef broth
2 Tablespoons kosher salt
1 teaspoon black pepper, ground

1 cup crispy shallots (from 4 shallots, and 1 cup rice bran oil)

In a food processor or Vitamix, grind lemongrass till fine, then add coriander roots and ginger. Pulse till ground.  Next add  garlic and  shallots and grind till a fine paste forms.  Add some water if needed to keep mixture turning.

In a shallow pan, season flour with salt and pepper.  Dredge oxtail pieces with flour and shake off excess.

Heat ghee on medium high. Brown oxtail pieces.  Remove and set aside.  Fry spice paste for a few minutes, then add dry spices and fry till fragrant, red and oil has separated, about 5-7 minutes.  Add back oxtail pieces, and add tomatoes, broth and salt and pepper.  Add enough water to cover the meat, and lower heat and simmer partly covered on medium until oxtail is tender and gravy has thicken, about 2 hours or more. Stir occasionally to prevent sticking and add more water if needed oxtail is still not tender and the curry is drying up.   Season to taste.  Top with crispy shallots when serving.

To make crispy shallots.  In a small pot, add cold oil and sliced shallots.  Bring to simmer and cook until shallots are golden, about 20 minutes.  Remove shallots when they are light golden.  Set aside for garnish.

Serves: 6

 

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