Braised Oxtails With Coconut RiceBraised Oxtails With Coconut Rice

oxtail kosher salt curry oil chicken broth green onion scallion garlic ginger soy sauce brown sugar allspice white beans butter coconut milk rice

Kwame Onwuachi

4 servings

Source

Ingredients

2½ lb. oxtails (4–5 large or 6–7 medium), cut by your butcher about 2" thick

Kosher salt

2 Tbsp. curry powder

2 Tbsp. vegetable oil

4 cups low-sodium chicken broth

1 bunch scallions, trimmed, cut into 2" pieces

1 head of garlic, halved crosswise

1–2 Scotch bonnet chiles or other hot chiles (optional)

A small handful of thyme sprigs

1 3" piece ginger, scrubbed, sliced ⅛" thick

2 Tbsp. soy sauce

1 Tbsp. light or dark brown sugar

1 Tbsp. ground allspice or 2 tsp. allspice berries

1 15-oz. can butter beans or other white beans, rinsed

2 Tbsp. unsalted butter

2 garlic cloves, finely chopped

1 1" piece ginger, peeled, finely chopped

1 cup unsweetened coconut milk

2 tsp. light or dark brown sugar

Kosher salt

2 cups jasmine or other long-grain white rice, rinsed until water runs clear

1 cup pigeon peas or red kidney beans from a can, rinsed

Sliced scallions or chives (for serving)

Method

Preheat oven to 250°. Place oxtails in a medium bowl and season generously with salt. Sprinkle with curry powder and toss to coat completely. Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook oxtails, turning as needed, until deeply browned all over, 10–12 minutes. Add broth, scraping up any browned bits on bottom of pot. Add scallions, garlic, chiles (if using), thyme, ginger, soy sauce, brown sugar, and allspice. Bring to a simmer, partially cover pot, and transfer to oven. Braise oxtails, turning once or twice and adding a splash of water if pot is looking dry, until fork-tender and meat is beginning to fall apart, about 7 hours.

Carefully transfer oxtails to a plate. Fish out and discard chiles. Skim fat from surface of braising liquid, then return to a boil over medium-high. Simmer until liquid coats a spoon, 5–8 minutes. Add beans to liquid; season with salt.

Melt butter in a medium pot over medium heat. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add coconut milk, brown sugar, and 1¾ cups water; season with salt. Add rice and pigeon peas and bring to a simmer. Cover pot and reduce heat to low. Cook until rice is tender and all the liquid is absorbed, 20–25 minutes. Remove from heat and let sit 10 minutes.

To serve, fluff rice with a fork and divide among plates. Top with oxtails and sauce and scatter scallions over.