With some personal alterations shown in parentheses...

https://www.keyingredient.com/recipe...y-oxtail-stew/



Prep Time 30 minutes

Total Time 240 minutes

Ingredients

1.5kg oxtail (I use 2 lbs.)

(1/2 lb. small cubed beef stew meat)

30ml curry powder (2 TBSP S&B Oriental brand)

4 (whole) cloves

(6) peppercorns

(2 allspice berries)

1 bay leaf

250-500ml meat stock (2-3 cups Swanson beef stock)

1 small onion, sliced (or 3/4 lb. skinned pearl onions)

1 carrot, chopped

1 turnip, chopped

(1 celery stalk chopped)

butter

30 ml cake flour (and a cup more to coat the oxtails with)

(1/2 tsp celery salt and 1/2 tsp ground white pepper)

(1 split and seeded serrano chile)

Directions

Method
Cut the oxtail into joints and wash thoroughly.
(Dredge them with seasoned flour - salt and white pepper)
Place meat in a crock pot and add the spices and boiling water.
Set on high for four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until brown.
Add the flour mixture to the meat and gravy in the saucepan and stir
until the gravy thickens.

Simmer for 15 minutes.

Serve with (coconut) basmati rice


(for the rice I add one can of coconut milk to water in a 50/50 mix to 2
cups of basmati rice in the rice cooker)

This dish will NOT disappoint I promise you.

And the color of the curry makes it a real eye catcher.

I like to serve with freshly chopped Italian parsley over the top.

YUM.