Anglo-Indian Ox Tail Stew
A rich, gelatinous heritage stew featuring tender braised ox tail, chunky carrots, potatoes, and English whole spices. The ultimate winter and railway colony comfort meal.
Ingredients
11 items · scaled for 6 servings
Method & Preparation
7 steps to perfection
- 1
Season ox tail pieces with salt and freshly cracked black pepper. Lightly dust with flour.
- 2
In a heavy-bottomed Dutch oven or pressure cooker, brown ox tail in hot oil until deeply caramelized. Remove meat.
- 3
In the remaining juices, sauté whole spices, onions, and ginger-garlic paste until aromatic and golden.
- 4
Return browned ox tail to the pot, add chopped tomatoes, Worcestershire sauce, and cover with 4 cups of beef broth or water.
- 5
Pressure cook for 45 minutes (or slow-simmer covered for 2.5 hours) until ox tail is meltingly fork-tender.
- 6
Add potatoes and carrots; cook for another 15 minutes until vegetables are tender.
- 7
Stir in fresh coconut paste for silky texture, adjust salt and black pepper, and serve hot with crusty bread.
Have a family heirloom version or your own recipe to share?
Preserve the culinary heritage of our community. Share your authentic family preparations, secret ingredients, and kitchen lore with the Recipe Vault.
Recipe Discussion (0)
Cooked this or have a question?
Log in or create a free account to comment, like, and share recipes.