Oxtail Rendang Curry

Chef John/Food Wishes did this last week, wanted to try it.  
I oiled/salted 4 lb oxtail, put them in a CI frypan then onto a 425º Egg for just thirty minutes, to give them some color and post oak smoke.  Tossed them and the drippings into my slow cooker (CJ went the hot oven/stovetop route).
 


Ground up a mix of shallot, garlic, ginger, jalapeño and Fresno peppers (there was supposed to be galangal root also, but the Asian market was only selling it in trays at over $10; I just used a little extra ginger).  
Saute until it forms a fond, then add coriander, tumeric, Korean red chile flakes, nutmeg, cardamom, coconut milk, tamarind paste, lemongrass (found it in a tube!), and beef broth.  Pour it over the oxtails, and let it cook on Low for 12 hours; wow did my kitchen smell good this morning!  
CJ served the whole oxtail over rice, but I don't like wrestling my food at the table so I removed the tails and let them cool, pulled all the meat off the bones and large chunks of fat, while reducing the sauce a bit:
 

 
Added the meat back to the sauce, reheated, then served with steamed bokchoy and lemon juice: 
 

 
I don't use the word "unctuous" often (in fact I had to look up how to spell it), but damn this was good.  Definitely a keeper.  I think next time I'll try it with beef short ribs; I bit down on two tiny bone fragments in just this first helping, hadn't had that issue with oxtails before (I don't want to break any more teeth!)  I think I'll also add a day, to cool the slow cooker broth in the frig and remove some of the fat.  
Thanks for looking.