Oxtail Chilli-Wat — Rich, Spicy Oxtail Stew скачать в хорошем качестве

Oxtail Chilli-Wat — Rich, Spicy Oxtail Stew

Make a rich oxtail stew that blends Mexican dried-chile chili depth with an Ethiopian wat-style onion base. We build an ancho–árbol paste, cook a fat-free shallot reduction (the wat technique), then braise oxtail until off-the-bone tender—no starch needed, the gelatin does the work. What you’ll learn • Why ancho (raisin-chocolate notes) + árbol (bright heat) are a perfect chili combo, and how to toast/soak for maximum flavor.  • The wat method: dry-cook onions/shallots first to concentrate sweetness, then emulsify with fat (traditionally niter kibbeh) for body and gloss. • Seasoning strategy: fish sauce for umami + salt, vinegar for heat-stable acidity, spices for lift (star anise, coriander, Sichuan pepper aroma). Ingredients (serves 4–6) Oxtail & fat base • Oxtail — 1.5 kg, cut into joints • Neutral oil or lard — to rub and film tray • Star anise — ½ pod (for later infusion) Chilli paste • Dried ancho chillies — 30 g (2–3 large), stemmed, deseeded • Dried árbol chillies — 8 g (6–8 pods), stemmed, deseeded • Hot water — 200 ml (soaking; reserve liquid) Onion base • Shallots — 600 g, finely chopped (about 6–8 medium) • Garlic — 20 g (6 cloves), minced • Ginger — 20 g, minced Spices & lift • Coriander seeds — 5 g, toasted and ground • Sichuan peppercorns — 3 g, toasted and ground • Star anise — ½ pod, crushed (add here if not infused earlier) Liquid & seasoning • Red wine vinegar — 15 ml • Stock or water — 750 ml (enough to cover halfway) • Fish sauce — to bring total salt to ~1.2 % of meat weight (approx. 5 % fish sauce by weight) • Black pepper — to taste Finish • Lime juice — 15 ml, or to taste • Fresh coriander — to garnish (optional) Method 1. Render & roast oxtail Preheat oven to 220 °C. Rub oxtail with lard or oil and roast 40 min, flipping once, until golden and fat is rendered. Strain and reserve the fat. Deglaze the tray with a splash of water and save the fond. 2. Toast & soak chillies Toast ancho and árbol chillies in a dry pan (30 sec each side) until fragrant. Soak in 200 ml hot water for 30 min. Reserve soaking liquid (“chilli dashi”). 3. Make chilli paste Squeeze out excess liquid and pound or blend into a paste with a bit of the soaking liquid. Set aside. 4. Cook shallots wat-style In a heavy pot, cook shallots dry over medium heat, stirring often, until moisture evaporates and they start catching. Deglaze with some chilli soaking liquid. Cook down to a jammy, caramelised paste. 5. Form emulsion Add the reserved oxtail fat. Stir to form a rich emulsion with the shallot fibres. Add grated ginger and garlic; cook briefly to keep their freshness. 6. Build flavour base Stir in chilli paste. Cook until water evaporates and fat runs red. Add star anise, coriander seed, Sichuan peppercorns. Let the spices bloom gently. 7. Season & deglaze Add fish sauce (to reach ~1.2 % salt of oxtail weight) and vinegar. Deglaze with reserved tray fond and remaining chilli soaking liquid. 8. Braise Return roasted oxtail to the pot. Add just enough stock or water to cover slightly more than halfway. Bring to a gentle boil, stir to prevent sticking, cover, and simmer for about 3 hours, until off-the-bone tender. 9. Finish Taste and adjust. Optional: a touch more fish sauce for umami, fresh Sichuan pepper for brightness, or a drizzle of honey for sweet-sour balance. Finish with lime juice and coriander. ____ 📸 Follow us on Instagram »   / w2kitchn   #W2Kitchen #oxtailstew