Jamaican Curry Oxtail
An Authentic and Easy Jamaican Oxtail Curry. Curry Oxtail is as common as other Curries but it is very flavourful.
Ingredients
- 1 kg Oxtail cut into pieces
- 2 tablespoons Curry Powder shared
- 3 teaspoons all-purpose seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 4 sprigs fresh thyme (2 teaspoons dry)
- ½ teaspoon salt
- 1 teaspoon Black Pepper
- ½ teaspoon Oxtail Seasoning optional
- 4 cloves Garlic crushed
- 1 teaspoon fresh ginger crushed
- ½ Green Bell Pepper sliced
- 2 scallions chopped
- 1 small onion sliced
- 2 tablespoons vegetable oil
- 2 cups beef broth or water
- 1 Scotch bonnet pepper
- 8 Pimento seeds
- 1 cup Butter beans canned
Instructions
- Place oxtail in a bowl of water, and add about 1/4 cup of white vinegar. Wash well and drain. Rinse two more times with water and drain properly.
- In a bowl, combine oxtail pieces with 1 tablespoon of curry powder, all-purpose seasoning, onion powder, garlic powder, fresh or dry thyme, salt, black pepper, oxtail seasoning, garlic, ginger, green bell pepper, scallions and onions. Rub into oxtail thoroughly.
- Cover and set aside. Leave to marinade for 2 hours or overnight in the refrigerator.
- In a medium size pot, heat the cooking oil over medium-high heat.
- Add 1 tablespoon curry powder, stir and toast until fragrant about 30 seconds. (Do not let it burn)
- Scrape off the seasonings from the oxtail. Add marinated oxtail to the pot of curry, browning on all sides for 2-3 minutes.
- Scrape seasonings into pot and stir well.
- Pour in beef broth, and add whole scotch bonnet and pimento seeds. Bring to a boil.
- Reduce heat to low, cover the pot, and let the oxtail simmer for 2-3 hours until tender. Keep adding water a little at a time if needed.
- You can also transfer it into a pressure pot, deglaze the pot with water add to the pressure pot and cook for 30 minutes.
- Add butter beans to the pot and stir gently. Bring to a boil, and cook for another 30 minutes.
- Your gravy should be thickened. Check and correct seasoning, and take off the heat.
- Remove the Scotch bonnet pepper and thyme sprigs before serving.
- Serve Jamaican Oxtail Stew with traditional rice and peas or rice.
Notes
Notes
- How long you cook your oxtail in the pot or pressure pot depends on different factors, e.g. age of the cow, gender of the cow (females take way longer to cook) etc.
- You can reserve half of your bell pepper, onions, and scallion, and add at the end for a fresh-tasting gravy.
- If your curry powder burns while toasting, toss it out. Burnt curry powder is bitter and will ruin the dish.
- If using a pressure pot, add just enough water to cover the oxtail because there won't be much evaporation.
