Oxtail Rendang Recipe is a rich, flavorful dish from Indonesia. It features slow-cooked oxtail in a thick, spiced coconut sauce. The meat becomes soft and tender, absorbing deep, aromatic flavors. This dish is perfect for special meals or family gatherings. It pairs well with steamed rice, roti, or warm bread. If you love comforting, slow-cooked meals, this recipe is a must-try.
Benefits of Oxtail Rendang Recipe
1. Packed with Rich Flavors
The slow cooking process enhances the depth of spices. Each bite bursts with warmth and richness.
2. Tender and Juicy Meat
Oxtail becomes fall-off-the-bone tender. It absorbs the creamy, spiced sauce perfectly.
3. Nutrient-Dense and Satisfying
Oxtail is rich in protein and collagen. This helps support joint health and skin elasticity.
4. Perfect for Meal Prep
The flavors get better the next day. You can store and reheat it easily.
5. A Unique and Traditional Experience
This dish connects you to Indonesian heritage. It brings authentic flavors to your kitchen.
Read more : Strawberry Barbecue Beef Recipe | Sweet & Smoky Grilled Beef
Cautions When Cooking Oxtail Rendang Recipe
- Long Cooking Time: Oxtail takes hours to become tender. Plan ahead before starting.
- Spice Level: The chilies can make it very spicy. Adjust according to your taste.
- Thickening the Sauce: If the sauce is too watery, simmer uncovered to reduce it.
- Use Full-Fat Coconut Milk: Low-fat versions won’t give the same creamy texture.
- Avoid Overcrowding the Pot: Give the oxtail enough space to cook evenly.
- Patience is Key: Rushing the cooking process can result in chewy meat.
Fun Tidbits About This Recipe
- Ancient Dish: Rendang originated from the Minangkabau people of Indonesia. It has been enjoyed for centuries.
- Once a Festive Meal: In the past, rendang was served only during celebrations and big feasts.
- Slow Cooking Magic: The longer it cooks, the better it tastes. This is why it’s a top dish for family gatherings.
- Best the Next Day: Like many slow-cooked dishes, rendang is even more flavorful the next day.
- Global Love: People around the world now enjoy rendang, but the traditional version remains unbeatable.
Read more : Honey Rhubarb Punch Recipe – Refreshing & Healthy Drink
Comparative Style: Traditional vs. Modern Oxtail Rendang Recipe
| Feature | Traditional Oxtail Rendang Recipe | Modern Oxtail Rendang Recipe |
|---|---|---|
| Cooking Time | 4-5 hours (slow cooking) | 1.5-2 hours (pressure cooker) |
| Flavor Depth | Deep, intense, and complex | Rich but slightly milder |
| Ingredients | All fresh, whole spices | Some shortcuts like spice paste |
| Meat Texture | Extremely tender, fall-apart | Tender but slightly firmer |
| Sauce Thickness | Thick and coats the meat well | Sometimes thinner, needs adjustment |
| Best for | Special occasions and family meals | Quick meals with great taste |
This Oxtail Rendang Recipe brings tradition and comfort to your plate. Do you want any changes or more details? 😊
Oxtail Rendang Recipe – Tender Slow-Cooked Indonesian Dish
Description
This Halal Oxtail Rendang Curry is a slow-cooked Indonesian dish featuring tender oxtail simmered in a deeply aromatic coconut curry. Infused with galangal, lemongrass, turmeric, and other warm spices, this rendang develops rich flavors over hours of cooking. A must-try dish for lovers of hearty, comforting, and halal-friendly Southeast Asian cuisine.
Ingredients
Main Ingredients:
For the Spice Paste (Ground to a Paste in a Blender):
Dry Spices (To Be Added to the Curry):
Garnishes (For Serving):
Instructions
1. Preparing the Oxtail for Cooking
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Choose fresh halal-certified oxtail, ensuring it's properly cleaned and trimmed of excess fat.
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Rinse the oxtail under cold water, then pat dry using paper towels.
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Lightly season with salt and let it sit for 10 minutes while preparing other ingredients.
2. Roasting the Oxtail for Extra Depth of Flavor
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Preheat the oven to 450°F (235°C).
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Line a baking tray with aluminum foil and place the oxtail pieces in a single layer, leaving some space between them.
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Drizzle 1 tbsp vegetable oil over the oxtail and toss to coat evenly.
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Roast in the preheated oven for 25 minutes or until they develop a golden brown crust.
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Once done, remove from the oven and set aside.
3. Preparing the Spice Paste
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Peel and slice shallots, garlic, ginger, and galangal into smaller pieces to help with blending.
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Slice the jalapeño peppers and Fresno chilies, removing seeds if a milder spice level is preferred.
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Add all these ingredients into a food processor or blender and pulse until a fine paste forms.
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If needed, add 1-2 tbsp of water to help blend smoothly.
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Set the spice paste aside for cooking.
4. Cooking the Spice Base
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In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp vegetable oil over medium heat.
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Add the prepared spice paste and sauté for 4-5 minutes, stirring occasionally.
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Cook until the mixture dries out slightly and starts to caramelize, releasing a rich aroma.
5. Adding the Dry Spices for Depth of Flavor
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Sprinkle in the ground coriander, turmeric, chili flakes, nutmeg, and cardamom.
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Stir continuously for 1 minute to allow the spices to toast, deepening their flavors.
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Make sure the spices are well mixed with the sautéed paste.
6. Deglazing and Creating the Curry Base
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Pour in 1 can of full-fat coconut milk while stirring to combine with the spice mixture.
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Add 1 tbsp tamarind paste and 3 tbsp brown sugar, adjusting the balance between sweet and sour flavors.
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Toss in the bruised lemongrass stalk (cut into 2-inch pieces).
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Stir everything well, scraping up any browned bits from the bottom of the pot.
7. Incorporating the Oxtail and Liquids
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Carefully place the roasted oxtail into the pot, ensuring they are well coated in the sauce.
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Pour in 2 cups of beef broth and 1 cup of water, adding just enough liquid to cover most of the oxtail.
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Stir to distribute the flavors evenly.
8. Slow Cooking to Tender Perfection
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Bring the curry to a gentle simmer over low heat.
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Cover the pot with a lid and allow the oxtail to cook for 3-4 hours, stirring occasionally.
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Check every 45 minutes, adding a little water if needed to keep the sauce from drying out.
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The oxtail is ready when the meat becomes fork-tender and starts to separate from the bone.
9. Thickening the Sauce for Authentic Rendang Texture
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If the sauce is too thin after cooking, remove the lid and let it simmer uncovered for 20-30 minutes.
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Stir occasionally, allowing the sauce to reduce and thicken until it clings to the oxtail.
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Adjust seasoning by adding more salt, sugar, or chili flakes if needed.
10. Resting and Serving the Dish
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Turn off the heat and let the curry rest for 10 minutes before serving.
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Remove the lemongrass stalk before plating.
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Garnish with freshly chopped cilantro and serve with lime wedges on the side.
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Best paired with steamed jasmine rice, coconut rice, or warm naan bread for a complete meal.
Nutrition Facts
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 18g90%
- Cholesterol 120mg40%
- Total Carbohydrate 14g5%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Introduction to Oxtail Rendang Curry
Oxtail Rendang Curry is a luxurious and deeply flavorful dish from Indonesia, known for its rich, slow-cooked coconut-based sauce infused with aromatic spices. Traditionally, rendang is made with beef, but using oxtail adds an extra layer of succulence and tenderness due to its high collagen content. This dish is perfect for special occasions or when you want to enjoy an authentic taste of Southeast Asian cuisine.
Why Oxtail is a Great Choice for Rendang
Oxtail is often overlooked, but it brings a unique richness to the dish:
- High Collagen Content: As it cooks, the collagen breaks down, creating a gelatinous texture that enhances the sauce.
- Deep Beefy Flavor: Oxtail has a more intense beef flavor than standard cuts, making the curry richer.
- Fall-Off-the-Bone Tenderness: When cooked low and slow, oxtail becomes incredibly soft and tender.
Key Ingredients and Their Roles
1. Aromatic Spice Base
The foundation of rendang’s flavor comes from its spice blend:
- Shallots and Garlic: Provide a deep, caramelized sweetness.
- Ginger and Galangal: Add warmth and depth. Galangal, in particular, gives rendang its distinct earthy flavor.
- Chilies (Jalapeño & Fresno): Provide heat and spice balance. Removing seeds will tone down the spiciness.
2. Dry Spices for Depth
- Ground Coriander, Turmeric, and Cardamom: Enhance the earthiness and warmth.
- Nutmeg and Red Chili Flakes: Add a slight heat kick with an aromatic undertone.
3. Liquid Components for Balance
- Coconut Milk: Gives the dish its signature creamy texture and richness.
- Tamarind Paste: Provides a subtle tanginess that balances the sweetness.
- Brown Sugar: Enhances the caramelized flavors of the spice paste.
Cooking Techniques That Make a Difference
1. Roasting the Oxtail for Maximum Flavor
Roasting the oxtail before slow-cooking enhances its taste and helps develop a deep umami flavor. The caramelization from roasting locks in juices and gives the dish a smoky, roasted aroma.
2. Slow Cooking for Perfect Texture
Rendang is known for its slow-cooked texture. Cooking at low heat for 3-4 hours allows the oxtail to become fall-apart tender while infusing the meat with all the aromatic spices. The longer it cooks, the deeper the flavors.
3. Thickening the Sauce to an Authentic Rendang Consistency
Unlike typical curries, rendang is cooked until the sauce thickens into a rich coating around the meat. If the sauce is too watery after 3 hours, simmer uncovered until it reaches the desired consistency.
Serving Suggestions and Pairings
- Rice: The best pairing for oxtail rendang is steamed jasmine rice or coconut rice, which absorbs the rich sauce beautifully.
- Bread: Soft naan or roti can also be served to scoop up the thick rendang sauce.
- Pickled Vegetables: A side of acar (Indonesian pickled vegetables) provides a refreshing contrast to the richness.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making it even more delicious.
- Freezing: Freeze in portion-sized containers for up to 3 months.
- Reheating: Simmer gently over low heat, adding a splash of water or coconut milk to loosen the sauce if needed.
Common Mistakes and How to Avoid Them
1. Rushing the Cooking Process
- Rendang is meant to be slow-cooked to develop depth. Cooking it too quickly will result in tough meat and a watery sauce.
2. Not Blending the Spice Paste Properly
- The spice paste should be finely blended to ensure even cooking and smooth texture. A coarse paste can leave unevenly cooked chunks.
3. Using Low-Fat Coconut Milk
- Low-fat coconut milk won’t provide the same richness and creaminess. Always use full-fat coconut milk for the best results.
4. Overcrowding the Pot
- Cook the oxtail in a large, wide pot to allow even cooking and proper sauce reduction.
