Oxtail Rendang Curry | Food Wishes

Hello, this is Chef John from Foodwishes.com with oxtail rendang curry.

That's right, oxtails are trending,

which is absolutely horrible news for people like me who want these to be not popular so as to keep the prices down.

But since the tail is out of the bag, I figured I might as well show you one of the most delicious ways you can prepare them.

And to get started, let's meet the star of the show, which are called oxtails,

since apparently nobody bought these when they called them cow tails.

And what we'll do after we have these on a foil lined baking sheet is drizzle them with a little bit of oil and

then we'll kind of flip them and

rub them around to coat.

And then eventually we will spread those out so they're spaced evenly,

because before we cook these in our curry sauce we are going to transfer them into the center of a 450 degree oven for about 25 minutes or until they're

beautifully brown and while the browning of the meat step is always optional, they're definitely going to look and taste better,

so I highly recommend you do this.

And that's it; we'll let those sit and cool while we move on to build our curry.

And for that, all the ingredients are going to be fairly familiar, except possibly these two, which would be some galangal root,

Which is a type of ginger that's very fragrant and

very citrusy, and we peel it and slice it the same way.

And then, if you can find it, we'll also do one stock of lemongrass,

and we'll go ahead and trim off the greener top part before we bruise it with the back of a knife,