2 lbs of oxtail (cleaned with vinegar and or a citrus)
1 large onion diced
2 medium tomatoes diced
1 Tablespoon Curry Powder
1 Can of Coconut milk
Salt to taste
3 Tablespoons EssieSpice Coco-For-Garlic™ Sauce
2 Tablespoons EssieSpice Mango Chili Medley™ Sauce
1/2 Cup Sliced Scallions
3 Bay leaves
Sprig or two of Rosemary (Fresh or Dried)
2 tablespoons ground fresh ginger
Pinch of Fennel seeds
One bulb of Garlic, Cut in half
1/3 cup of Avocado or Coconut Oil
1 Tablespoon Tomato Paste
2 cups of Broth (Chicken, Beef, Vegetable or make once with One tablespoon of EssieSpice Coco-For-Garlic™ and 2 cups of water)
In a large pot, add oil and keep on medium to high heat
Add garlic, bay leaf, rosemary and fennel seeds and toast in hot oil for about a minute.
Add ground ginger, EssieSpice Mango Chili Medley™ and Coco-For-Garlic™. Stir and then add oxtails. Allow for it to brown on each side for about 3 minutes on high heat
Then add the onions, scallions, curry and tomato paste and salt.
Add Broth and reduce the heat to a very low simmer. Allow to cook for at least 45 minutes to an hour and a half, the longer it stays, the softer the oxtail.
Finally add the coconut milk and let it all meld together for another 5 minutes and its ready to serve with rice, yams, potatoes, couscous, quinoa.