1 celery stalk sliced down the middle and cut into 1 inch pieces
2 cups up of AP flour
2 inch piece of peeled ginger sliced and smashed
1 tablespoon of browning sauce
1 tablespoon of cane vinegar
2 tablespoons of red curry paste
2 cups of coconut milk
Instructions
Preparation:
1. Coat a large skillet with olive oil and place of medium high heat.
2. Season the oxtails with salt and pepper to taste and dredge in the flour. Place the oxtails
in the skillet and sear on each side for 1 -2 minutes until they are browned. Once they are
brown, remove from the skillet and set aside
3. In that same skillet add your vegetables, Rosemary and
thyme and cook for one minute. Next add the beef stock and mix well, and then add the
browning sauce. Add the cane vinegar and continue to mix. Next add the red curry paste
and mix until the paste is dissolved.
4. Add the coconut milk and stir until all ingredients are blended. Add the oxtails into the
sauce cover with a lid and cook for 1 hour and 30 minutes.. add additional salt and pepper
to taste.
