Slowcooked Oxtail with Fivespice and Tamarind Australian recipe Dinner- LateChef.com
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Australian Recipe

Appetizer

Serves 1
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Short Description

Good though this is on the day it is made, the sauce is even better after a night in the fridge. A note about the tamarind. I use the block tamarind, complete with seeds. Simply put it in a small bowl, pour over enough boiling water just to cover it, then leave for ten minutes or until cool enough to handle. Pour the mixture through a sieve, pushing the solids through so that only the large seeds remain. Discard them. Stir the resulting liquid into the onions. If you have ready-to-use tamarind paste, then start with 2 tablespoons and increase to taste.


Ingredients
Cooking Procedure


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