Adam Liaw

Corn Chips with Braised Oxtail with Coriander Salsa



Ingredients & Instructions


  • 2 170g Mission Original Chips

  • 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

  • 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 caster sugar

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  • Step 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.

  • Step 2

    Shred the meat from the oxtail and discard the bones and ginger slices. Return the meat to the sauce.

  • Step 3

    For the coriander salsa, mix all the ingredients together.

  • Step 4

    Place the corn chips in a shallow bowl and top with the oxtail and coriander salsa.

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