Kap mauri oxtail ragù with native thyme and warrigal greens

A slow-cooked masterpiece made with native Australian ingredients.
Bowl of Kap mauri oxtail ragù

Bowl of Kap mauri oxtail ragù

John Paul Urizar
4 - 6
3H 45M
4H 10M

In Torres Strait and Australian Aboriginal cultures, kap mauri is an underground oven used for slow cooking. We strongly encourage you to try the earthen cooking method one day. Until then, this recipe uses a casserole dish in the oven.



1.Combine tamarind purée and 200ml hot water; set aside to cool.
2.Preheat oven to 160˚C fan-forced. Season oxtail all over. Heat half oil in a large cast-iron casserole with a lid over high heat. Cook oxtail, in batches until browned all over (4-5 minutes); transfer to a plate. Add remaining oil to casserole with onion, garlic, carrot, tomato, tamarind liquid, herbs, spices, jus and stock, bring to the boil (5 minutes). Return oxtail to pan, cover with a cartouche then a lid; slow-cook in oven until very tender but meat is still on the bone (3½ hours).
3.Remove ragù from oven; stir through warrigal greens until wilted. Serve ragù with mashed potato and scattered with extra native thyme.

Native thyme is available from select greengrocers. If unavailable, substitute fennel fronds or thyme. Beef jus is available from select supermarkets and specialty food shops.


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