Hot, Spicy and Divine Oxtail Vindaloo and its Back to Work again!!!

 “Wow that’s the best dish you’ve ever made”……exclaimed hubby after he had one bite of this “Melt in the mouth” oxtail cooked in a hot, enticingly spicy and simple Vindaloo curry. Must try it to believe it!
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It makes a delicious soup too. Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer. An oxtail typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.
Well I made this vindaloo curry last weekend, and so much has happened since then, that I had no time to blog this recipe until now…..phew……..Im tired….happy tired…and can’t wait to go to bed!!!! but first I’ve got to share the happenings of this week and this delicious recipe with you all. 
My maternity leave of a year finally drew to an end and this past week saw me rejoin work and go back to a job that delights my soul (except for the part where Ive got to get up at 6:30am and get everything ready before work!!! as I love to sleeep!! :((((. The joy of going back to caring for people and bringing a smile to their face……makes my life worth living. Little actions like that of content children adorning my coat with stickers in gratitude for my work ….brings me immeasurable joy, that’s hard to express….. and amidst it all, baby A was in the nursery making new bonds, learning new tricks and having messy adventure of his own.  My life has taken a new turn, and a new chapter has begun, and as the days go by there may be a lot fewer posts but Im not ready to give up blogging yet!! So friends I promise not to make a disappearing act….though if I do….you know why 🙂
So here it  is …..Oxtail Vindaloo before sleep takes over…………I hope you enjoy… let me know what you think of it!! My pillow’s cheerio…..goodnight!!
250gms oxtail cut into rounds
50g plain flour,
salt to taste

1 onion chopped

1 big tomato pureed
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 teaspoons chilly powder
1/2 teaspoon pepper powder
1 teaspoon ketchup

1 teaspoon ginger garlic paste
2 tbsps malt vinegar
Oil for frying
Salt to taste.

1. Preheat the oven to 200C/gas 6.

2. Season the flour with salt and pepper, then use to dredge the oxtail till well coated. Shake off excess flour and set the meat aside
3. Heat 2–3 tablespoons oil in a pan on medium-high heat and brown the oxtail, until well browned all over and any fat on the surface is rendered out. Place the browned oxtail in the bottom of a pyrex dish.
4. Drain and discard all the rendered fat from the pan and place it back on the stove. Pour in 2 tbsps of oil and fry the onion till golden brown.
5. Add the ginger garlic-garlic paste and sauté for some time till the raw smell disappears. Add the spice paste to the fried onion mixture ( made by making a paste of all the spices with a little water), fry for a minute then add the tomato puree and continue frying till the oil separates from the spice paste. Add the vinegar and bring the mixture to a boil.
6. Pour the spice mixture over the browned oxtails in the pyrex dish. Add enough hot water to completely cover the oxtails. Place covered in a preheated oven and bake at 200C for 30 mins. Turn the oxtails over and then reduce the oven temperature to 170C and cook for a further 1 and a half hours or until the oxtails are well cooked, tender and easily fall of the bone, and the gravy is thickened and rich. Check the liquid level from time to time, adding more water if necessary. Taste for seasoning, and allow the meat to rest for a few minutes before serving with a slice of french bread and a healthy salad.


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