Ingredients
Scale
- 2 pounds oxtails
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 6 cups beef broth
- 1 can coconut milk
- 1 apple, diced
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the oil over medium heat. Add the oxtails and sear until browned on all sides. Remove and set aside.
- Add the onion, carrots, and celery to the pot. Cook until softened.
- Stir in the garlic, curry powder, cumin, and turmeric, cooking until fragrant.
- Add the oxtails back to the pot along with the beef broth, coconut milk, apple, and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer for about 2-3 hours, or until the oxtails are tender.
- Remove the oxtails and shred the meat from the bones. Return the meat to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
- This dish can be made a day ahead to enhance the flavors.
- Serve with rice or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg