{"id":65430,"date":"2021-05-26T15:45:27","date_gmt":"2021-05-26T15:45:27","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=65430"},"modified":"2021-05-26T15:45:27","modified_gmt":"2021-05-26T15:45:27","slug":"oxtail-black-curry-with-flatbread","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/oxtail-black-curry-with-flatbread\/","title":{"rendered":"Oxtail Black Curry with Flatbread"},"content":{"rendered":"<h1 style=\"font-weight: 400; text-align: center;\"><span style=\"font-size: 28px; color: #99cc00;\">Oxtail Black Curry with Flatbread<\/span><\/h1>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-65431 aligncenter\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/Oxtail-Black-Curry-600x338.jpg\" alt=\"\" width=\"600\" height=\"338\" \/><\/p>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Recipe by\u00a0Red Team<\/span><\/p>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Try this black oxtail curry with fluffy flatbread and a refreshing charred capsicum salsa.<\/span><\/p>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Steps<\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Preheat oven to 180C.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">For the Black Oxtail Curry, prepare the Spice Mix: place ingredients for the spice mix into a medium frypan over medium heat. Toast until fragrant then blend to a powder in a spice grinder. Set aside.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">For the curry, place butter into a saucepan over low heat. Allow to melt then remove from the heat and allow solids to settle in the pan.<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Rub 2 tablespoons Spice Mix and some salt onto oxtail and oyster blade.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Place 2 tablespoons of the clarified butter into large saucepan over low-medium heat. Add the onion and cook, stirring, until caramelised, about 4-5 minutes. Add garlic, peppercorns, bay leaves, cloves, cinnamon and cardamom.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Cook for 1 -2 minutes then add remaining spice mix, paprika, cayenne pepper and onion powder. Cook, stirring, until evenly mixed and very fragrant. Add 250ml beef stock and simmer on low heat for 5-7 minutes. Remove from the heat and transfer half of the onions and liquid into a pressure cooker.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Meanwhile, place a large frypan over medium heat. Add oxtail and cook until browned all over. Place into the pressure cooker. Add remaining 250ml beef stock and 500ml water and cook under high pressure for 40 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Brown the oyster blade in the frypan then transfer to the onion mixture. Add 250ml water and simmer for 30 minutes and remove from the heat until the oxtail is ready.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Once oxtail is cooked, transfer contents of the pressure cooker to the oyster blade saucepan. Add the tomatoes and sun dried tomatoes and simmer for a further 30 minutes until oxtail meat is falling off the bones, is very tender and sauce has reduced and thickened.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Set aside 2\/3 cup of the clarified butter for the flatbread. Pour any remaining clarified butter and milk solids to the curry and stir through. Season to taste then remove from the heat and cover with a lid.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">For the Charred Capsicum Salad, cut capsicums in half and remove the seeds. Place into a shallow lined tray and drizzle with olive oil.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Roast in the oven until well charred, about 40 minutes. Remove from the oven and set aside, covered with foil.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Peel and discard skin then slice the flesh and place into a bowl. Mix in the onion, spices, lemon juice, olive oil and salt, to taste. Cover and set aside at room temperature.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">For the Flaky Flatbread, place ingredients, except clarified butter, into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Attach the dough hook and knead the dough for 8-10 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Place dough into a small bowl, and drizzle with clarified butter and rest covered with a clean teatowel in warm place for 20 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Divide dough into 6-8 small balls. Heat a frypan or cast iron frypan over medium high heat.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">On an oiled benchtop, roll each ball into thin large rounds. Brush with clarified butter then dust lightly with flour. Make a cut from the center to one edge then starting with a cut edge, roll into cone shape. Stand on end then flatten slightly and roll to roughly 5mm thickness. Take care not to flatten out layers or roll too thinly.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Cook each round in the hot pan, adding a little clarified butter and flipping often until dough is cooked through and dark spots appear on each side.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">Remove flatbread from the pan and place onto a clean worksurface. Clap the flatbread between your hands, from the outside into center in one swift motion to separate the layers and create flakiness. Cook and repeat process with remaining rounds of dough, wiping out pan as needed.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">For the Yoghurt, mix ingredients in a small bowl and set aside in the fridge until required.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-size: 20px; color: #000000;\">To serve, ladle curry into bowls, add a spoonful of yoghurt and top with charred capsicum salsa. Garnish with chopped parsley and serve with flaky flatbread on the side.<\/span><\/li>\n<\/ul>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Ingredients<\/span><\/p>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\"><strong>Black Oxtail Curry &#8211; Spice Mix<\/strong><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li><span style=\"font-size: 20px; color: #000000;\">2 tbsp\u00a0cumin seeds<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2 tbsp\u00a0coriander seeds<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1\u00a0stick cinnamon<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1\u00bd tsp\u00a0black peppercorns<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1\u00bd tsp\u00a0white peppercorns<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2\u00a0cardamon pods<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2\u00a0cloves<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">pinch freshly grated nutmeg<\/span><\/li>\n<\/ul>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\"><strong>Black Oxtail Curry<\/strong><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li><span style=\"font-size: 20px; color: #000000;\">250g\u00a0butter<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1kg\u00a0oxtail pieces<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">500g\u00a0oyster blade, diced 2-3cm<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2\u00a0large onions, peeled, thinly sliced<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">4\u00a0garlic cloves, peeled, pureed<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2 tsp\u00a0black peppercorns<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">5\u00a0bay leaves<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">3\u00a0cloves<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">3\u00a0sticks cinnamon<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">8\u00a0cardamon pods<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2 tbsp\u00a0sweet paprika<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">3 tsp\u00a0cayenne pepper<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1 tbsp\u00a0onion powder<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">500ml\u00a0beef stock<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">750ml\u00a0water<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1 x 400g\u00a0can diced tomatoes<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">200g\u00a0canned cherry tomatoes<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">6\u00a0sun dried tomatoes<\/span><\/li>\n<\/ul>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\"><strong>Charred Capsicum Salsa<\/strong><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li><span style=\"font-size: 20px; color: #000000;\">4\u00a0small red and yellow capsicums<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2 tbsp\u00a0olive oil<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">\u00bc\u00a0red onion, finely sliced<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1 tsp\u00a0cumin seeds, toasted, ground<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1 tsp\u00a0coriander seeds, toasted, ground<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">1 tsp\u00a0lemon juice<\/span><\/li>\n<\/ul>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\"><strong>Flaky Flatbread<\/strong><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li><span style=\"font-size: 20px; color: #000000;\">1 \u00bd cups\u00a0wholemeal flour<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2\/3 cup\u00a0plain flour, plus extra to dust<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">pinch salt<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2\/3 cup\u00a0lukewarm water<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">2\/3 cup\u00a0clarified butter, melted<\/span><\/li>\n<li><span style=\"font-size: 20px; color: #000000;\">vegetable oil, for oiling bench<\/span><\/li>\n<\/ul>\n<p style=\"font-weight: 400; text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\"><strong>Yoghurt<\/strong><\/span><\/p>\n<ul>\n<li style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">500g\u00a0plain Greek yoghurt<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">juice 1 lemon<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">salt and pepper, to taste<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">parsley, to garnish<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Oxtail Black Curry with Flatbread Recipe by\u00a0Red Team Try this black oxtail curry with fluffy flatbread and a refreshing charred capsicum salsa. Steps Preheat oven to 180C. For the Black Oxtail Curry, prepare the Spice Mix: place ingredients for the spice mix into a medium frypan over medium heat. Toast until fragrant then blend to [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":65431,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[34872,34871,34873],"class_list":{"0":"post-65430","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-black-oxtail-curry-spice-mix","9":"tag-red-team","10":"tag-yoghurt","11":"post_format-post-format-aside"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Oxtail Black Curry with Flatbread<\/title>\n<meta name=\"description\" content=\"Preheat oven to 180C.For the Black Oxtail Curry, prepare the Spice Mix: place ingredients for the spice mix into a medium frypan\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oxtail Black Curry with Flatbread\" \/>\n<meta property=\"og:description\" content=\"Preheat oven to 180C.For the Black Oxtail Curry, prepare the Spice Mix: place ingredients for the spice mix into a medium frypan\" \/>\n<meta property=\"og:url\" content=\"https:\/\/websitedesigns.com.au\/elankanew\/oxtail-black-curry-with-flatbread\/\" \/>\n<meta property=\"og:site_name\" content=\"eLanka\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/eLanka.com.au\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-26T15:45:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/Oxtail-Black-Curry-e1622043742269.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"338\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"eLanka admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"eLanka admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/oxtail-black-curry-with-flatbread\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/oxtail-black-curry-with-flatbread\/\"},\"author\":{\"name\":\"eLanka admin\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/f6e635b74ab35ef88a68a9973cacc5bd\"},\"headline\":\"Oxtail Black Curry with Flatbread\",\"datePublished\":\"2021-05-26T15:45:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/oxtail-black-curry-with-flatbread\/\"},\"wordCount\":831,\"publisher\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#organization\"},\"image\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/oxtail-black-curry-with-flatbread\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/Oxtail-Black-Curry-e1622043742269.jpg\",\"keywords\":[\"Black Oxtail Curry - 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