Oxtail Rendang Curry - Food Wishes
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Date: 2025-03-21
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Comments and reviews: 20
bradpeck1901
Yo CJ - Love the thinking out of the box meat and potato thoughts - This does look absolutely delicious. except it violates one of my most basic rules which has been reaffirmed to me on multiple occasions in my life. its ok to eat any type of meat but not weird parts. Doing this with a pot roast sounds better - i know you have done other rendang recipes with pot roast - and that reminds me, i really do need to try it soon. I am not intimidated by it anymore - Keep it tight CJ
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Yo CJ - Love the thinking out of the box meat and potato thoughts - This does look absolutely delicious. except it violates one of my most basic rules which has been reaffirmed to me on multiple occasions in my life. its ok to eat any type of meat but not weird parts. Doing this with a pot roast sounds better - i know you have done other rendang recipes with pot roast - and that reminds me, i really do need to try it soon. I am not intimidated by it anymore - Keep it tight CJ
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ARIZJOE
I am sure this is very delicious. But oxtails used to be cheap at Costco. Now they are not a bargain. The only person I know with all these spices handy is my Arab relative. This is a semi-expensive dish. I think I'll just use the oxtails for Granny's beef vegetable soup. They make a nice stock. And the other stuff is a carrots, onion, celery, a can of tomatoes, a potato, half a small cabbage, and a bag of frozen Kroger vegetables.
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I am sure this is very delicious. But oxtails used to be cheap at Costco. Now they are not a bargain. The only person I know with all these spices handy is my Arab relative. This is a semi-expensive dish. I think I'll just use the oxtails for Granny's beef vegetable soup. They make a nice stock. And the other stuff is a carrots, onion, celery, a can of tomatoes, a potato, half a small cabbage, and a bag of frozen Kroger vegetables.
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jeraldbaxter3532
I am old enough to remember when oxtail was considered poor people's food; my family never ate it because it had to be cooked very low and slow. Cooking was not my mother's forte; she could type over 90 words a minute, without a mistake, but cooking, especially something that took a long time, was not one of her strengths. It was not until I was mumble, mumble, mumble years old before I tried oxtail and saw what I had missed.
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I am old enough to remember when oxtail was considered poor people's food; my family never ate it because it had to be cooked very low and slow. Cooking was not my mother's forte; she could type over 90 words a minute, without a mistake, but cooking, especially something that took a long time, was not one of her strengths. It was not until I was mumble, mumble, mumble years old before I tried oxtail and saw what I had missed.
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hanshobbelduif8796
I personally prefer the traditional way to prepare Rendang.
- use cheap, tougher meat cut into pieces
- create your herb and spice paste
- Add coconut milk to a wide pan, for example a wok
- Add the paste to the boiling coconut milk and also add the still raw meat
- Let it simmer for as long is needed. If you want the curry can get really thick and give the meat pieces a really thick and intense coating
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I personally prefer the traditional way to prepare Rendang.
- use cheap, tougher meat cut into pieces
- create your herb and spice paste
- Add coconut milk to a wide pan, for example a wok
- Add the paste to the boiling coconut milk and also add the still raw meat
- Let it simmer for as long is needed. If you want the curry can get really thick and give the meat pieces a really thick and intense coating
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lawrencetaylor4101
That reminds me of my University days when I had a Malaysian roommate. There were about 20 in their group and they had a habit of eating together, with everyone sharing the cooking chores. Clean-up was easy since there were only pates, we all ate with our hands.
Malaysia is known as the Spice Islands, and the aromas were amazing.
Michelle has great taste when she gives this a thumbs up.
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That reminds me of my University days when I had a Malaysian roommate. There were about 20 in their group and they had a habit of eating together, with everyone sharing the cooking chores. Clean-up was easy since there were only pates, we all ate with our hands.
Malaysia is known as the Spice Islands, and the aromas were amazing.
Michelle has great taste when she gives this a thumbs up.
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paulwagner688
Way back in the 70s when oxtails were the cheapest meat anywhere, my mom would make a standard oxtail stew. I was always sad because I wanted more meat, but oh my gosh my lips were so sticky after eating. And besides salt, it was seasoned mostly with pepper, which goes so well with this kind of lip smacking good meat. Can you tell I absolutely adore oxtails
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Way back in the 70s when oxtails were the cheapest meat anywhere, my mom would make a standard oxtail stew. I was always sad because I wanted more meat, but oh my gosh my lips were so sticky after eating. And besides salt, it was seasoned mostly with pepper, which goes so well with this kind of lip smacking good meat. Can you tell I absolutely adore oxtails
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m. -fp8rd
Oooh! One of my favorite cuts. Mum would make a delicious stew (Mum cooked all these cuts, and offal- not unusual in England) Oxtail was finished with butter beans in the sauce. All mom’s kids still make her recipe (when we can afford it. Delicious! I love curry so will definitely have to try yours. It looks wow!
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Oooh! One of my favorite cuts. Mum would make a delicious stew (Mum cooked all these cuts, and offal- not unusual in England) Oxtail was finished with butter beans in the sauce. All mom’s kids still make her recipe (when we can afford it. Delicious! I love curry so will definitely have to try yours. It looks wow!
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bandiceet
For those who aren't overly familiar with tamarind paste:
It is great in any beef based dish that has a lot of sauce/gravy. So add a little to a beef soup, or casserole, or ragu/bolognaise.
It is hard to say exact amounts because it will be based on how much you're cooking, but like anything, add a little then taste.
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For those who aren't overly familiar with tamarind paste:
It is great in any beef based dish that has a lot of sauce/gravy. So add a little to a beef soup, or casserole, or ragu/bolognaise.
It is hard to say exact amounts because it will be based on how much you're cooking, but like anything, add a little then taste.
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DizzyBusy
I prefer dry rendang. That's when the sauce is reduced all the way until it's totally dried up. In Indonesia, wet rendang that's still brothy is called kalio, so uM aKsChuAlly, this is technically kalio. (But still an excellent one, probably! Chef John's recipes have never failed me)
Sorry. Couldn't resist.
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I prefer dry rendang. That's when the sauce is reduced all the way until it's totally dried up. In Indonesia, wet rendang that's still brothy is called kalio, so uM aKsChuAlly, this is technically kalio. (But still an excellent one, probably! Chef John's recipes have never failed me)
Sorry. Couldn't resist.
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TotallyTurnip
Now to just need to find oxtails in the grocery store at which I'm employed or go to one of the rival stores.
Very nice recipe, chef John. Can you, by the way, make a recipe video for oh, I don't know British steak and kidney pie At the same rival grocery stores I'll still have to find kidneys though.
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Now to just need to find oxtails in the grocery store at which I'm employed or go to one of the rival stores.
Very nice recipe, chef John. Can you, by the way, make a recipe video for oh, I don't know British steak and kidney pie At the same rival grocery stores I'll still have to find kidneys though.
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EvanSquaredson
Yay! More rendang! Chef John, I have to say that I've made a number of rendang recipes (including ones with kerisik, pounded roasted coconut, but yours is the one I've stuck with, and everyone who's had it has agreed with your wife - one of the most delicious things they've ever had. Thanks so much!
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Yay! More rendang! Chef John, I have to say that I've made a number of rendang recipes (including ones with kerisik, pounded roasted coconut, but yours is the one I've stuck with, and everyone who's had it has agreed with your wife - one of the most delicious things they've ever had. Thanks so much!
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foodwishes
Ginger is NOT galangal! I recently had some psychopath go off on me because I mentioned the two are often used in lieu of each other.
Apparently they are totally different and cannot be subbed out. I'm glad we have so many helpful unhinged people around to explain these things
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Ginger is NOT galangal! I recently had some psychopath go off on me because I mentioned the two are often used in lieu of each other.
Apparently they are totally different and cannot be subbed out. I'm glad we have so many helpful unhinged people around to explain these things
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kakefisk
While im sure this is delicious, its not rendang. Rendang is a dry curry - youi cook the coconut milk all the way down until it splits and caramellizes and goes nearly black. It's not supposed to be saucy at all. If you want a authentic rendang - watch Andy Cooks.
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While im sure this is delicious, its not rendang. Rendang is a dry curry - youi cook the coconut milk all the way down until it splits and caramellizes and goes nearly black. It's not supposed to be saucy at all. If you want a authentic rendang - watch Andy Cooks.
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michaelnorman4476
Oxtail is one of my favorite, I enjoy it the most braised like this. It’s more than doubled in price in the area that I live in the last couple years. I’m glad others are getting to enjoy it, I just wish they weren’t doing it at my expense
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Oxtail is one of my favorite, I enjoy it the most braised like this. It’s more than doubled in price in the area that I live in the last couple years. I’m glad others are getting to enjoy it, I just wish they weren’t doing it at my expense
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tonygoshive785
For any currys, you definitely want to put the coconut milk in three stages. 10% of the tin to brown the paste, 50% during the cooking stage and the remaining 40% before you serve. Your curry will still have the fragrant of the coconut flavour
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For any currys, you definitely want to put the coconut milk in three stages. 10% of the tin to brown the paste, 50% during the cooking stage and the remaining 40% before you serve. Your curry will still have the fragrant of the coconut flavour
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nervousbabbs2769
ADDING HISTORICAL CONTEXT: In the past oxtail referred to the tail of an Ox, a castrated male bovine used for work. These cattle (Dishes) were believed to give strength as the Ox was a strong work animal better than a horse.
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ADDING HISTORICAL CONTEXT: In the past oxtail referred to the tail of an Ox, a castrated male bovine used for work. These cattle (Dishes) were believed to give strength as the Ox was a strong work animal better than a horse.
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veecee3669
I ignored oxtails for a long time, until a Cuban friend of mine introduced me to them, and the rest is history. They truly are succulent and delicious. Having said that, if you can't find oxtails, you can substitute beef shanks.
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I ignored oxtails for a long time, until a Cuban friend of mine introduced me to them, and the rest is history. They truly are succulent and delicious. Having said that, if you can't find oxtails, you can substitute beef shanks.
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mrsbabypink1
omg this looks so good. So funny no one ever bought them and I would make oxtail stew. my husband loves it. and now they are so expensive. lol. I thought what happened. lol. Thank you for your time I would love to try this
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omg this looks so good. So funny no one ever bought them and I would make oxtail stew. my husband loves it. and now they are so expensive. lol. I thought what happened. lol. Thank you for your time I would love to try this
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Zzrdemon6633
I haven't had pigs tails or feet since my grand parents got rid of the farm in the early 80’s, never seen them roasted the same anywhere since, not even in germany! Edit they were from germany, settled in the waterloo area
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I haven't had pigs tails or feet since my grand parents got rid of the farm in the early 80’s, never seen them roasted the same anywhere since, not even in germany! Edit they were from germany, settled in the waterloo area
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caroldaniels6109
Best beefy flavour for the buck (even though they aren't nearly as budget friendly as they used to be. Any slow cooking recipe works. I officially second and third the recommendation to brown them first.
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Best beefy flavour for the buck (even though they aren't nearly as budget friendly as they used to be. Any slow cooking recipe works. I officially second and third the recommendation to brown them first.
reply
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