Ox Tail Tagine
A rich and flavorful Indian-inspired tagine made with slow-cooked ox tail, perfect for a special occasion. This dish is a variation of the traditional Algerian dish.
Ingredients
- ●1 1/2 pounds ox tailcut into 2-inch pieces
- ●2 tablespoons ghee or vegetable oil
- ●2 large onionschopped
- ●2 inches gingergrated
- ●4 cloves garlicminced
- ●2 teaspoons cumin powder
- ●1 teaspoon coriander powder
- ●1 teaspoon turmeric powder
- ●1/2 teaspoon cayenne pepper
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2 cups chicken broth
- ●2 cups tomatoescanned or fresh
Instructions
- 1
Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- 2
Brown the ox tail pieces, then remove them from the pot and set aside.
- 3
Reduce heat to medium and cook the onions until they're lightly browned.
- 4
Add the ginger and garlic and cook for another minute.
- 5
Add the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.
- 6
Cook for 1 minute, stirring constantly.
- 7
Add the chicken broth and bring the mixture to a boil.
- 8
Return the ox tail to the pot, cover it, and transfer it to the oven.
- 9
Bake at 300°F for 2 1/2 hours or until the meat is tender.
- 10
Add the tomatoes and continue to bake for another 30 minutes.
- 11
Serve the tagine hot, garnished with fresh cilantro if desired.