Are you still looking for the best oxtail recipe? Luckily for you, there are thousands of Spanish recipes and we are 100% sure that one of them will be the perfect fit for you.
If you’re in search of a simple yet explosively flavorful recipe, the curry oxtail recipe is calling your name.
By the time you finish reading this article, you’ll know how to prepare this dish step by step, and you’ll feel like an expert having learned all the ways to serve, store, and customize this recipe.
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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts:
Background of the Dish
Since the existence of Spain, the south has always been the region with the most cultural, commercial, and gastronomic exchanges, primarily due to its borders with other countries and its extensive coastal area, making it the focus of trade.
Over time, some classic Spanish recipes adopted ingredients from different cuisines, thus breaking the boundaries that separate Andalusian gastronomy from others.
The curry oxtail recipe combines the traditional oxtail recipe for stew with all the flavors of Indian curry, uniting them like a perfect marriage.
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Things You’ll Need for Curry Oxtail Recipe
To make this oxtail recipe you will need oxtail, coconut milk, ginger, curry, potatoes, garlic cloves, onions, and a mix of more ground spices to reach the characteristic flavor of curry oxtail recipes.
When it comes to the equipment for this curry oxtail stew recipe, you simply need a heavy pot or a Dutch oven with a lid.
Ingredients
- 1.5kg oxtail
- 2 tablespoons vegetable oil
- 2 onions
- 1 can (425gr ounces) diced tomatoes
- 2 cups (480ml) beef broth
- 1 cup (240ml) coconut milk
- 2 potatoes
- 4 garlic cloves
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
How to Make Curry Oxtail Recipe – Step by Step Guide
- For the first step in this curry oxtail recipe, you have to prepare the veggies. For that, wash and cut the potatoes into bite-sized pieces (clean them properly as you’ll keep the peel on). Peel and mince the garlic cloves, and grate the ginger until you get one tablespoon. Peel and chop the onions. Set them aside.
- After that, pat the oxtail dry, trim the excess fat, and chop it into bite-sized pieces. Season each side with salt and pepper.
- Now, grab a large pot or Dutch oven and heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear them on all sides until they get a golden color. Remove it from the pot and set aside.
- Using the same pot, add more oil if needed and sauté the onions until they are soft and translucent, for about 5 minutes. Also, add minced garlic and ginger to the onions and cook for another minute until fragrant.
- For the next step in this oxtail curry recipe, stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook the spices for 2 minutes to release their flavors.
- After that, add the browned Spanish oxtails back into the pot, along with canned diced tomatoes. Stir well to combine.
- Then, pour in the beef broth and coconut milk, with a bit more salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the oxtail is tender and falls off the bone.
- In the last 30 minutes of cooking this Spanish-style oxtail, add diced potatoes to the pot and continue simmering until they are cooked through and the curry has thickened.
- For the final step in this simple oxtail recipe, taste the stew and adjust the seasoning if needed. Serve the curry oxtail warm over cooked rice, garnished with chopped fresh cilantro, and enjoy.
Substitution of Ingredients
The curry oxtail recipe has the perfect blend of Southern Spanish and Indian cuisine, and for that reason, all of the ingredients listed play an important role.
Still, you have some room for changes in this Spanish-style oxtail recipe: the easiest one is to replace the coconut milk with creme fraîche or sour cream.
Besides that, you can prepare this Spanish oxtails recipe with all your favorite vegetables: from bell peppers and sweet potatoes to cabbage, pumpkin, and carrots, feel free to use your favorite ones.
Similar to other oxtail curry recipes, using spices and minced ginger is essential to get the curry taste, but you can adapt it to your preferences if it is necessary.
Are you a fan of Andalusian flavors? Then we have other Spanish oxtail recipes that have that traditional profile, like the tender oxtail recipe and the oxtail and butter beans.
Tips on Serving Curry Oxtail Recipe
The curry oxtail recipe is the best recipe for oxtails because it has so much flavor, that technically you don’t need to add anything else while serving, yet we have some extra tips that can help you.
The best way of serving the dish from this recipe for curry oxtails is to serve it on top of cooked plain white rice, as the sauce and meat will add all of the flavor that you need.
If you aren’t the biggest fan of rice, then you can serve this as the topping for an oxtail spaghetti (or your favorite cooked pasta).
For a healthier alternative, serve this oxtail stew recipe with a mixed green salad, a grated carrots salad, or the classic ensaladilla rusa.
Just like the regular oxtail stew with potatoes, a great way of adding more layers of flavor is to top it with fresh chopped herbs (such as dill, cilantro, and parsley) or grated parmesan cheese.
How to Store Curry Oxtail Recipe
As soon as you finish preparing the curry oxtail recipe you can choose to serve it right away or to store it for later in the fridge or freezer.
If you prefer storing it, then let the dish cool after you make all of the steps from the Spanish oxtail recipe, which can take from 30 to 60 minutes.
Then, place the stew in a freezer-safe covered container and take it to the fridge where it can last up to 3 days, or to the freezer for up to 50 days (add a label with the date to keep track of the time).
Once you are ready to enjoy your curry stew, you will be able to reheat it in the oven or in a pot -adding a bit of water or broth if it loses the liquid content- over medium heat.
Do you want to try and make more oxtails recipes that you can store for later? Then you must check out our fantastic Portuguese oxtail stew and our delicious Basque oxtail stew.
Recipe Card: Curry Oxtail Recipe
Delicious Curry Oxtail Recipe
Are you still looking for the best oxtail recipe? Luckily for you, there are thousands of Spanish oxtail recipes and we are 100% sure that one of them will be the perfect fit for you.
If you're in search of a simple yet explosively flavorful recipe, the curry oxtail is calling your name.
By the time you finish reading this article, you'll know how to prepare this dish step by step, and you'll feel like an expert having learned all the ways to serve, store, and customize this recipe.
Ingredients
- 1.5kg oxtail
- 2 tablespoons vegetable oil
- 2 onions
- 1 can (425gr ounces) diced tomatoes
- 2 cups (480ml) beef broth
- 1 cup (240ml) coconut milk
- 2 potatoes
- 4 garlic cloves
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Wash and cut the potatoes into bite-sized pieces (clean them properly as you'll keep the peel on). Peel and mince the garlic cloves, and grate the ginger until you get one tablespoon. Peel and chop the onions. Set them aside.
- Pat the oxtail dry, trim the excess fat, and chop it into bite-sized pieces. Season each side with salt and pepper.
- Grab a large pot or Dutch oven and heat the vegetable oil over medium-high heat. Add the oxtail pieces and brown them on all sides. Remove oxtail from the pot and set aside.
- In the same pot, add more oil if needed and sauté the onions until they are soft and translucent, for about 5 minutes. Add minced garlic and ginger to the onions and cook for another minute until fragrant.
- To continue with this curry oxtail recipe, stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook the spices for 2 minutes to release their flavors.
- Add the browned Spanish oxtail back into the pot, along with canned diced tomatoes. Stir well to combine.
- Pour in the beef broth and coconut milk, with a bit more salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the oxtail is tender and falls off the bone.
- In the last 30 minutes of cooking add diced potatoes to the pot and continue simmering until the potatoes are cooked through and the curry has thickened.
- To finish this simple curry oxtail recipe, taste the curry oxtail stew and adjust the seasoning if needed. Serve it warm over cooked rice, garnished with chopped fresh cilantro.
Notes
This easy oxtail recipe calls for a lot of spices so that you get to reach the right curry flavor, but if there is one that you don't like, then feel free to skip or replace it.
Coconut milk is the best one for this recipe for oxtail curry, but you could use whole milk, almond milk, oat milk, etc.
We recommend that you serve this Indian-Spanish style oxtails with cooked rice, but you can also do it with pasta or by itself with a mixed green salad on the side.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 986Total Fat 55.7gSaturated Fat 14gCholesterol 28mgSodium 414mgCarbohydrates 115.3gFiber 32.7gSugar 7.5gProtein 30.1g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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