Garam Masala Oxtail Tagine & Saffron Rice
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Servings
6-8
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
It's tagine time - and Chef Christian is your guide when it comes to cooking fall-apart tender oxtail and rice with a great crunch.
Notes from Chef Christian: "Make the Tah-dig rice while the oxtail is simmering, and don't be afraid of oxtails or a tagine. Some of the best cooking and eating you'll ever do is out of a tagine. I love to add more Harissa and zhoug just to give it a bit more pep. Marcona almonds can be expensive so unroasted salted regular almonds will work, too."
Author:Chef Christian Grill
Ingredients
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1/2 cup Olive Oil
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3 lb Oxtails
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1/2 cup Spiceology Harissa blend
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1/2 cup Spiceology Garam Masala blend
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3 cups beef stock
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1 cup Marcona almonds
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1/3 cup Ginger (minced)
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1/4 cup Fresh Garlic (sliced)
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2 cups Shallots (thinly sliced)
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1/2 cup Serrano chiles (sliced)
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2 1/2 cup Sweet Potatoes (Peeled and Chunked)
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4-5 Plums (pitted and quartered)
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2 cups basmati rice
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8 threads, Spiceology Saffron Threads
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2 Tbsp Kosher salt
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4 Tbsp butter
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5 Tbsp olive oil
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- cilantro leaves, bread, more Marcona almonds, zhoug
Oxtails
Saffron Rice
Garnish (optional)
Directions
Oxtails
In a large mixing bowl, mix and coat oxtails with Spiceology Harissa and Garam Masala blends. Set aside. - Heat 1/8 cup of olive oil in a large tagine over medium high. Sear oxtails for 2-3 minutes per side.
Remove oxtails from the tagine and add garlic, ginger, serranos, and shallots. Sauté for 2-3 minutes until aromatic and starting to soften. Make a hole in the middle and add plums. Stir in plums and sauté until they begin to caramelize and melt.
Add chunked sweet potatoes and sauté. Reduce heat to medium. Sprinkle in an additional 1/4 cup of Spiceology Garam Masala and Harissa blends and continue to cook down for an additional 2-3 minutes or until fragrant.
Nestle oxtails in tagine with vegetable mix, making sure to rest them on the bottom of the tagine and not smash vegetables on the bottom.
Add 3 cups of beef stock, cover with tagine lid and reduce heat to medium low.
Once oxtails come to a light bubble, add Marcona almonds to tagine and cover. Simmer on medium-low for 2 hours.
Rice
In a medium mixing bowl, soak 2 cups of basmati rice for 20 minutes. Strain and set aside.
Bloom saffron threads in 1/4 cup of boiling water and set aside. - In a large nonstick Dutch oven or heavy bottom pot with lid, bring 3.5 cups of water, 1 tbsp of Kosher salt, and 2 tbsp of olive oil to a boil.
Stir in soaked basmati and reduce heat to medium low. Cook for 8 minutes and immediately strain, shock under ice cold water to stop the cook and set aside.
In the bottom of the pot, combine 3 tbsp of olive oil, 1/8 cup of bloomed saffron water and 2 tbsp of butter.
Bring to a light boil and add cold rice. Do not mash rice down, but using the blunt end of a wooden spoon create shallow holes distributed evenly around rice pot without pressing to the very bottom.
Top rice with 2 more tbsp of butter and any remaining saffron water. Let cook on medium heat for 10 minutes.
Cover with a lid and a kitchen towel (careful to not let the towel hit the burner especially if using a gas stove).
Cook on medium for an additional 25 minutes or until you hear a sizzle. Remove from heat and remove the lid. Place a large plate over the pot and flip with confidence. It should release from the pot and have a crispy crunchy bottom.
Plate
Remove tagine from heat. Serve hot and garnish with cilantro leaves, bread, more almonds, and zhoug.
