Central Asian Spiced Braised Oxtail

Ingredients

In this adaptation of Rabo encendido from Cuban cuisine to Central Asian cuisine, we incorporate the unique flavors and spices of Central Asia. The original dish is known for its Caribbean influences, while the adapted version embraces the aromatic spices commonly found in Central Asian cooking. The cooking techniques and flavors have been adjusted to create a dish that reflects the culinary traditions of Central Asia. We alse have the original recipe for Rabo encendido, so you can check it out.

• 2 kg (4.4 lbs) oxtail 2 kg (4.4 lbs) oxtail
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they become translucent.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, paprika, and ground turmeric.
4. 4.
   Season the oxtail with salt and pepper, then rub the spice mixture all over the meat.
5. 5.
   Push the onions and garlic to one side of the pot and add the oxtail. Brown the oxtail on all sides.
6. 6.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
7. 7.
   Pour in the beef broth and add the cinnamon stick.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. 9.
   Simmer the oxtail for 3-4 hours, or until the meat is tender and falling off the bone.
10. 10.
    Remove the oxtail from the pot and skim off any excess fat from the sauce.
11. 11.
    Return the oxtail to the pot and simmer for an additional 15-20 minutes to allow the flavors to meld together.
12. 12.
    Serve the Central Asian Spiced Braised Oxtail hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Oxtail — For the best results, choose oxtail pieces that are well-marbled and have a good amount of fat. This will ensure a rich and flavorful dish.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast them for a few minutes until fragrant. Then grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a chopped chili pepper to the dish.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• This dish tastes even better the next day, as the flavors have had time to develop. Consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve the Central Asian Spiced Braised Oxtail with steamed rice or flatbread to soak up the flavorful sauce. It pairs well with a side of pickled vegetables or a fresh salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl or on a large platter, allowing the oxtail to take center stage.