A spin off the traditional Jamaican Braised Oxtail. Just as delicious curried. Best served with rice and peas or plain rice.
CURRIED OXTAIL
Course: DinnerCuisine: JamaicanDifficulty: Not difficultServings
2
servingsPrep time
10
minutesCooking time
1
hourResting Time
1
hourIngredients
800g oxtail
2tbsp all-purpose seasoning
1 tsp onion powder
1 tsp garlic powder
¼ tsp ginger powder
1ist thyme leaves
1 tsp coriander
1tbsp + 1 tsp curry powder
¼ tsp black pepper
2½ tbsp blended seasoning (onion, scallion green bell pepper, garlic)
1tbsp oil
2 cloves garlic
1 tsp ginger
12 pimento seeds
Pepper (according to your liking)
¼ medium Carrot
Small piece of Pumpkin
1 small Potato
1 can Butter Beans
Water
Directions
- Wash and Season your oxtail
- Cover your oxtail and leave it to marinate in the fridge overnight or at least 1 hr before you cook
- Add oil to your pot over low heat then and add ginger and garlic and move them around in your pot for just 1 minute
- Add 1tsp curry to the pot and cook it for 2 minutes
- Add oxtail to the pot to have them seared on each side for 2 minutes
- After all pieces have been seared, add enough hot water to cover the oxtail and add some to rinse the container the oxtail was resting in then add it to the pot
- Add pepper according to your liking
- Add pimento seeds and allow this cook for 20 minutes
- keep adding hot water to the oxtail for an additional 20 minutes until it is nice and soft (falling off the bone)
- Add carrot, pumpkin, potato, broad beans, all-purpose seasoning, blended seasoning, thyme leaves and allow this to cook for an additional 15 minutes or until the carrots etc are soft and the gravy is a little thick
- Enjoy
Recipe Video
Notes
- Watch the YouTube video for further instructions and tips!