Braised ox tails!

Where have I been? On Summer vacation. Where else? It's been a busy time. I've been eating other people's food and taking a break for the most part from this computer. Why don't I begin with my most recent favorite dish - ox tails in coconut milk! Of course I've been cooking some enjoyable dishes, but I want to backtrack a bit seeing as I've been absent for a while.

I love gamy meats as you probably know by now. Lamb, goat, ox tails...love liver. I once had some fresh turkey that a college friend's brother shot in his backyard. It was nothing like store bought turkey. It was especially tender and gamy. Yumelicious! But without further gobbledygook let's move onto some tail...

Let's begin by browning the pieces on all sides. I used walnut oil, salt and pepper here.



Then add some flavor. I have some fresh ginger, plenty of garlic, cinnamon stick, lime leaves and chili peppers. They're on medium heat in the same pan with the ox tail fat from the browning and the walnut oil.


Then put the ox tails back in and allow to simmer for a couple of hours in Coconut milk and whatever kind of curry you like. The flavors will meld.


After a couple of hours remove the tails and let them settle. Strain the broth and then reduce it to a sauce.


Throw some fresh herbs like cilantro into the sauce! Add some salt to taste.


I serve it with some saffron rice.


So go get some tail and love it like I do!