Corn Chips with Braised Oxtail with Coriander Salsa

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This jammy, gelatinous oxtail is a wonderful topping for corn chips. The coriander salsa cuts through the richness of the oxtail for a perfectly balanced taste.

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Ingredients

  • 1 tbsp vegetable oil
  • 1kg oxtail
  • 2 large onions, finely sliced
  • 6 garlic cloves, finely chopped
  • 4 slices ginger
  • 1 tbsp ground coriander
  • ½ cup kicap manis
  • ¼ cup dark soy sauce
  • 400g crushed tomatoes
  • 1 cinnamon stick
  • 2 kaffir lime leaves
  • About ½ a cup of water
  • 2 packs Mission Original chips

Coriander salsa

  • 1 cup finely chopped tomato
  • ½ cup finely chopped red onion
  • 1 tbsp finely chopped red chilli
  • 1 tbsp finely chopped garlic
  • 1 cup finely chopped coriander leaves
  • 2 tbsp lime juice
  • ½ tsp salt
  • ½ tsp caster sugar

Instructions

  1. Heat your oven to 170°C. Place an ovenproof casserole dish on the stove over high heat. Add the oil and brown the oxtail in batches. Add the onions, garlic and ginger and fry until softened and fragrant. Add the remaining ingredients and the oxtail and add enough water just to cover the oxtail. Bring to a simmer, then cover and transfer to the oven for 3 hours, turning the oxtail and stirring every hour.
  2. Shred the meat from the oxtail and discard the bones and ginger slices. Return the meat to the sauce.
  3. For the coriander salsa, mix all the ingredients together.
  4. Place the corn chips in a shallow bowl and top with the oxtail and coriander salsa. 
Corn Chips with Braised Oxtail with Coriander Salsa

This jammy, gelatinous oxtail is a wonderful topping for corn chips. The coriander salsa cuts through the richness of the oxtail for a perfectly balanced taste.

Preparation Time: Total time: Serves 6 Ingredients: 1 tbsp vegetable oil 1kg oxtail 2 large onions, finely sliced 6 garlic cloves, finely chopped 4 slices ginger 1 tbsp ground coriander ½ cup kicap manis ¼ cup dark soy sauce 400g crushed tomatoes 1 cinnamon stick 2 kaffir lime leaves About ½ a cup of water 2 packs Mission Original chips Coriander salsa 1 cup finely chopped tomato ½ cup finely chopped red onion 1 tbsp finely chopped red chilli 1 tbsp finely chopped garlic 1 cup finely chopped coriander leaves 2 tbsp lime juice ½ tsp salt ½ tsp caster sugar Instructions:
  1. Heat your oven to 170°C. Place an ovenproof casserole dish on the stove over high heat. Add the oil and brown the oxtail in batches. Add the onions, garlic and ginger and fry until softened and fragrant. Add the remaining ingredients and the oxtail and add enough water just to cover the oxtail. Bring to a simmer, then cover and transfer to the oven for 3 hours, turning the oxtail and stirring every hour.
  2. Shred the meat from the oxtail and discard the bones and ginger slices. Return the meat to the sauce.
  3. For the coriander salsa, mix all the ingredients together.
  4. Place the corn chips in a shallow bowl and top with the oxtail and coriander salsa. 
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