Oxtail Rendang Curry is a rich, flavorful dish that combines fall-off-the-bone oxtail meat with an aromatic blend of spices and coconut milk. It’s a dish that’s both a labor of love and a celebration of bold culinary traditions, particularly hailing from Indonesia’s Padang cuisine. Whether you're a curry fanatic or someone simply looking to impress friends with a showstopper dish, this recipe promises to deliver unforgettable flavors.
This blog will walk you through everything you need to know, from gathering traditional ingredients to perfecting the slow-cooking process. Let's turn your kitchen into an aromatic paradise!
What Makes Oxtail Rendang Special?
Rendang is often referred to as one of the world’s most delicious dishes, renowned for its deeply layered flavors, aromatic spices, and tender texture. Traditionally, it’s made with beef, but swapping it out for oxtail offers a whole new level of richness.
The juicy, gelatinous texture of oxtail meat adds incredible depth to the curry, making every bite feel indulgent. And when paired with the caramelized coconut cream and spices, it’s a flavor explosion like no other.
The beauty of cooking Oxtail Rendang Curry lies in the slow-cooking process, which allows each ingredient to infuse its essence into the dish. While it takes patience, the results are well worth the wait!
Ingredients You’ll Need
Here’s a breakdown of essential ingredients. You’ll find most of these at your local Asian grocery stores or specialty markets.
For the Rendang Base
- 2 lbs (1 kg) oxtail – Cleaned and trimmed of excess fat.
- 2 cans (400 ml each) of coconut milk – Full-fat for richer flavors.
- 4 stalks of lemongrass – Lightly bruised for maximum aroma.
- 5 kaffir lime leaves – Crumpled slightly to release oils.
- 2 turmeric leaves – Optional but enhances authenticity.
- 1 cinnamon stick – Adds warming spice and balance.
For the Spice Paste
- 8 shallots
- 5 cloves garlic
- 4 red chilies – Adjust for your spice tolerance.
- 1 thumb-sized piece of galangal
- 1 thumb-sized piece of ginger
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tbsp roasted chili paste (sambal oelek)
For Garnish
- Fresh coriander leaves
- Fried shallots
Step-by-Step Recipe
Step 1: Prepare the Oxtail
Start by cleaning the oxtail pieces thoroughly under running water. Pat them dry with a paper towel to remove excess moisture. This step ensures tender, flavorful meat during the slow-cooking phase.
Step 2: Make the Spice Paste
Add all the ingredients for the spice paste—shallots, garlic, chilies, turmeric, galangal, ginger, coriander powder, and sambal oelek—to a food processor. Blend into a smooth paste. You can add a tablespoon of water if needed to get the right consistency.
Step 3: Sear the Oxtail
Heat a heavy-based pot or Dutch oven over medium heat. Drizzle in some oil and sear the oxtail pieces on all sides until browned. This step locks in flavor. Remove the oxtail pieces and set aside.
Step 4: Cook the Spice Paste
Using the same pot, add more oil if necessary, and sauté the spice paste until fragrant and caramelized. This is where a lot of the distinct Rendang flavor is developed, so don’t rush! Expect this process to take 5–7 minutes.
Step 5: Add Coconut Milk and Spices
Once the spice paste is beautifully golden and aromatic, return the oxtail to the pot. Pour in the coconut milk, stir gently, and add the bruised lemongrass, kaffir lime leaves, turmeric leaves, and cinnamon stick.
Step 6: Slow Cook to Perfection
Bring the mixture to a gentle boil before reducing the heat to low. Cover the pot and allow the curry to simmer for 3–4 hours, or until the oxtail is melt-in-your-mouth tender. Stir occasionally to prevent sticking.
As the curry cooks, the liquid will reduce into a thick, luscious sauce, coating the oxtail pieces in layers of rich flavor. If the sauce reduces too quickly, feel free to add a splash of water or stock.
Step 7: Serve and Enjoy!
Once the oxtail is fork-tender and the sauce has thickened to your liking, remove from heat. Plate the Oxtail Rendang Curry in a shallow bowl, garnish with fresh coriander leaves and fried shallots, and pair it with steamed rice or flatbread.
Tips for Perfect Oxtail Rendang
- Spiciness: If you’re sensitive to spice, reduce the amount of red chilies, or switch to mild ones like bell peppers.
- Coconut Milk: Use good-quality, full-fat coconut milk for a creamy, smooth texture. Avoid light coconut milk as it lacks richness.
- Slow and Steady: Don’t rush the cooking process. Rendang is all about developing deep, caramelized flavors through slow cooking.
Why You’ll Love Making This Dish
- Bold Flavors: The combination of aromatic spices, creamy coconut milk, and juicy oxtail creates a dish that’s irresistibly flavorful.
- Showstopper: This dish is a guaranteed crowd-pleaser, perfect for impressing at family dinners or gatherings.
- Cultural Connection: Cooking Oxtail Rendang is a wonderful way to experience Indonesia’s rich culinary traditions right in your kitchen.
Your Turn to Cook!
Now that you've got a complete guide, it’s time to roll up your sleeves and recreate this delicious Oxtail Rendang Curry at home. Trust us—a heavenly aroma will fill your kitchen as you watch the curry transform into an indulgent, flavorful masterpiece.
If you'd like to discover more delectable recipes or explore food cultures from across the world, bookmark our site. And remember to share your Oxtail Rendang photos on social media—tag us for a chance to be featured!
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