Ox-tail Chilli
Ox-tail! An underrated cut of meat which is high on taste. It is a gelatin rich meat and lends itself well to slow cooking or pressure cooking. Once upon a time it was considered a throwaway piece of meat. Prices can sometimes be high depending on the demand as the supply of this meat per animal is low. Almost half the weight of this cut is bone and hence the effective yield of meat is low. But, more bone means more flavour and I decided to try it out.
I decided to try out my chilli recipe with this cut. I cut off the meat from the bone as much as I could and pressure cooked it along with the bone and sauteed it in the frying pan with veggies and sauces. Turned out to be a succulent dish, full of flavour. Give this Ox-tail Chilli a try and do let me know your thoughts about it. Pair it alongside the Sweet Pulao.
Ox-tail Chilli
Ingredients
for Pressure cooking:
- 800 gms Ox-tail meat (see notes)
- Salt, as acquired
- ¼ cup Water
for making the Chilli:
- 2 tbsp Vegetable oil
- 5 no Garlic cloves minced
- 2 inch Ginger, minced
- 3 no Green chillies slit
- 3 no Onions, medium, cubed
- 2 tsp Soy sauce, dark
- 1 tbsp Chilli sauce
- 1 no Capsicum, green cubed
- 1 tsp Cornflour
- Salt, as acquired
Instructions
Pressure cooking the Ox-tail:
- Cut off the meat from the bone and slice it into bite sized chunks, wash and drain on a colander
- Pressure cook the meat along with the salt and water. Let it cook on high flame for about 5 whistles. Take the cooker off the heat and let it cool before opening the lid. The meat needs to be cooked till tender.
Making the Ox-tail Chilli:
- In a frying pan, heat some oil and fry the minced garlic and ginger and fry for a couple of mins
- Toss in the green chillies and fry for another couple of mins
- Add the cubed onions to the pan and fry till they turn translucent
- Add the soy sauce and chilli sauce and mix well
- Follow this with the cooked meat and the diced capsicum. Mix well and fry until all the pieces are well coated.
- Stir in the cornflour with ¾ cup of the meat stock and add it to the pan. Mix until the dish binds well
- Cook until the meat is cooked to your liking
Notes
- This recipe is good enough for 500gms of meat. Ox-tail cuts have a high percentage of bone in them. Hence, I have mentioned about 800gms of Ox-tail
- Adjust the amount of chillies and the sauces to suit your taste profile
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