Spicy Jamaican Oxtail Curry
Spicy Jamaican Oxtail Curry
Ingredients
For the Oxtail Marinade
- 3 pounds oxtails, cut into 2-inch pieces
- 2 scotch bonnet peppers, seeded and minced (or 1 for less heat)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon allspice berries, crushed
- 2 tablespoons curry powder, Jamaican style
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon browning sauce
For the Curry
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 potatoes, peeled and cut into 1-inch chunks
- 1 14.5-ounce can canned diced tomatoes, undrained
- 4 cups beef broth
- 1/2 cup coconut milk, full-fat
- 1/2 lime, juiced
Instructions
- 1
Rinse the oxtail pieces thoroughly and pat them dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, combine the oxtail pieces with minced scotch bonnet peppers, minced garlic, grated ginger, chopped green onions, chopped fresh thyme, crushed allspice berries, Jamaican curry powder, paprika, salt, black pepper, and browning sauce. Mix well to ensure all oxtail pieces are evenly coated.
⏱️ 10 min
- 3
Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably overnight, for best flavor.
⏱️ 60 min
- 4
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the marinated oxtail pieces in batches until browned on all sides. Do not overcrowd the pot; work in batches if necessary. Remove browned oxtail and set aside.
⏱️ 15 min
- 5
Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-7 minutes. If needed, add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 7 min
- 6
Return the seared oxtail to the pot. Add the canned diced tomatoes (undrained) and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the oxtail is very tender.
⏱️ 150 min
- 7
After the oxtail has simmered for the initial time, add the sliced carrots and potato chunks to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the oxtail is falling off the bone.
⏱️ 45 min
- 8
Stir in the full-fat coconut milk and the juice of 1/2 lime. Simmer for an additional 5-10 minutes, uncovered, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed.
⏱️ 10 min
- 9
Serve the Spicy Jamaican Oxtail Curry hot, typically with rice and peas or white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Jamaican Oxtail Curry
Ingredients
For the Oxtail Marinade
- 3 pounds oxtails, cut into 2-inch pieces
- 2 scotch bonnet peppers, seeded and minced (or 1 for less heat)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon allspice berries, crushed
- 2 tablespoons curry powder, Jamaican style
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon browning sauce
For the Curry
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 potatoes, peeled and cut into 1-inch chunks
- 1 14.5-ounce can canned diced tomatoes, undrained
- 4 cups beef broth
- 1/2 cup coconut milk, full-fat
- 1/2 lime, juiced
Instructions
- 1
Rinse the oxtail pieces thoroughly and pat them dry with paper towels.
⏱️ 5 min - 2
In a large bowl, combine the oxtail pieces with minced scotch bonnet peppers, minced garlic, grated ginger, chopped green onions, chopped fresh thyme, crushed allspice berries, Jamaican curry powder, paprika, salt, black pepper, and browning sauce. Mix well to ensure all oxtail pieces are evenly coated.
⏱️ 10 min - 3
Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably overnight, for best flavor.
⏱️ 60 min - 4
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the marinated oxtail pieces in batches until browned on all sides. Do not overcrowd the pot; work in batches if necessary. Remove browned oxtail and set aside.
⏱️ 15 min - 5
Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-7 minutes. If needed, add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 7 min - 6
Return the seared oxtail to the pot. Add the canned diced tomatoes (undrained) and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the oxtail is very tender.
⏱️ 150 min - 7
After the oxtail has simmered for the initial time, add the sliced carrots and potato chunks to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the oxtail is falling off the bone.
⏱️ 45 min - 8
Stir in the full-fat coconut milk and the juice of 1/2 lime. Simmer for an additional 5-10 minutes, uncovered, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed.
⏱️ 10 min - 9
Serve the Spicy Jamaican Oxtail Curry hot, typically with rice and peas or white rice.
⏱️ 3 min