Looks interesting, but I’ve never heard of ‘Curry Oxtails’… a comment left after I posted a pic of this “Ultimate Curry Oxtails” on the facebook fan page earlier today. With the natural toughness and sort of gamy finish of oxtails, it would be a natural fit for cooking in a rich curry sauce. The bones will release a ton of flavor as we’ve proven when we did curry goat in previous recipes.
The goal here will be to create the perfect curry sauce to slowly braise the pieces of oxtails in, until the meat is falling off the bones with delicious goodness.
You’ll Need…
4 lbs oxtails cut and trimmed
1 teaspoon salt
pinch of black pepper
2 tablespoon curry powder
2 tablespoon veg oil
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
1 onion (diced)
5 cloves garlic (diced fine or crushed)
1 scotch bonnet pepper
4 allspice (pimento) berries
4 sprigs thyme
5 cups water
2 tablespoon chopped shado beni (or cilantro)
1 tablespoon ketchup
1 cup diced celery
thick slice of ginger – optional
Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, Caribbean Green Seasoning, tomato and ketchup. Mix well and let marinate in the fridge for a few hours.
Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which makes up the curry blend.
Add a bit more oil if it’s overly dry. The curry will go darker and grainy – that’s natural. Raise the heat to high and go in with the seasoned oxtail pieces. Stir well to coat with that lovely curry goodness we created. The wet pieces of meat will deglaze the pot.
Meanwhile in the same bowl you marinated the oxtail, add the water and move around to pick up any remaining marinade (set aside). Place the lid on the pot and bring to a boil. It will release natural juices.. as it comes to a boil, lower the heat to a simmer, cover the pot and let it go for about 10-15 minutes. Remember to stir. Then remove the lid, turn up the heat and burn off all that natural liquid. We’re infusing the oxtails with that rich curry sauce.
When you start seeing the oil we started with at the bottom of the pan it’s time to go in with the water, thyme, WHOLE scotch bonnet pepper, diced celery and all spice berries. Bring this to a boil, then lower to a simmer and cover the pot. Lets that slowly braise for a couple hours, until tender. This is where you would add it to a pressure cooker (less water though) or slow cooker if you choose to go that route.
Since we started with oil and knowing that oxtails can be VERY fatty, halfway through cooking you’ll need to use a large spoon and skim off some of the fat you’ll see at the surface. No matter how you trim the oxtail pieces, you will get fat. PLEASE remove that.. lets try to do things a little healthy.
After 2.5 to 3 hours (depends on how tough the oxtails you got are), it’s time to remove the lid, bring up the temperature and burn off the liquid until you have a nice thick gravy. Remember to NOT break the scotch bonnet pepper unless you want that raw Caribbean heat. Taste for salt and after you’ve got tender pieces of oxtails in that wicked curry sauce, it’s time to shut the stove off and top with the chopped shado beni (culantro). If you cannot source shado beni, feel free to use cilantro.
Do remember to remove the sprigs of thyme and scotch bonnet before serving and be mindful that the allspice (aka pimento in Jamaica) berries will be in the gravy. This is indeed the ultimate curry oxtail recipe – I assure you. IMPORTANT! If doing this the gluten free way do pay attention to the ingredient list above, especially the ‘curry powder’ as some brands of curry tend to add flour as a filler to their curry blend and will not conform to your gluten free dietary needs.
Based on 74 Review(s)
In the photograph it looks as though you add curry powder to the marinade but it doesn’t say so in the instructions. Would it be a problem to add some to the marinade?
Looks absolutely delicious, I guess you can curry anything.
but you can’t curry love. hehehe…see how I did that?
Do you think this would work with beef brisket?
I don’t have a slow or pressure cooker so shall I continue to simmer on the stove for 2.5 to 3 hours?
def.. low and slow on the stove top will be fine
I don’t have a pressure cooker or slow cooker, so do I just continue to simmer on the stove for 2.5 to 3 hours?
My grand mother always says its no time limit to red meat you feed it water until the meat is soft
Thank you for this recipe! I’ve made it several times now and tried my own variations but the original you provided is excellent! People asked for the recipe simply from seeing my pictures abs of course I shared your link. I’m making them again right now.
Absolutely delicious. It was a hit with my family. I was told I nailed it. Lookingredients forward to trying other recipes.
What kind of Curry powder did you use?
Hi the best curry powder is chieftan
I use CHIEF CURRY POWDER & BETAPAC CURRY POWDER they are both fantastic I buy them from a shop in Margate Kent where they sell all ingridients herbs spices for all Asian & Caribbean food and all fresh meats aswell
Talk about delicious! I made this last week and it was such a big hit with my husband and kids. They have requested that I make more!
These turned out absolutely delicious. I used my pressure cooker. My husband devoured them! Better than any oxtails I’ve had at any soul food restaurant where I have dined. Kudos!
Awesome!!! Curry oxtail!!! My family love it!!!!
I suggest using a pressure cooker on cutting down your cooking time.
How long did you cook them in the pressure cooker? Thanks!
Can the oxtails be substituted with chicken?
Is that a serious question?? Yes you can, it’s called Curried Chicken .. Lol
Delicious family favorite im cooking it for my bday for my family.
If I was to add butter beans to this recipe, at what point would I add them?…
if they are canned, I’d go in the last 25 mins, if they are dried beans (make sure you soak them in water for a few hrs).. add them the last 1.5 hrs of cooking
Amazingly delicious! Will definitely make this again.
Jaimie, I don’t think Sharon meant that question to be disrespectful or hurtful. I grew up in a predominantly Jamaican community and curried oxtail was a staple in all of their restaurants and many of my friends homes. In fact I’ve never attended a Caribbean party where it wasn’t on the menu. I too was shocked to hear that someone from Jamiaca had never heard of curried oxtail. Never eaten it is one thing, never heard of it is tantamount to an African American from the south never hearing of grits and gravy or baked macaroni and cheese.
By the way, the recipe sounds awesome! I will definitely try this.
Peace and Blessings
Thank you soon much! Im going to try this recipe right now for tonights dinner! I’m having to substitute almost every ingredient for something else.
Chris, if you’re using a slow cooker, how long do you leave it in there for? Same 2.5 to 3 hours?
I would let it go for about 3.5 hrs (be sure to check if it’s tender at that point)
Delicious! Dare I say it? Finger licking good! Best recipe ever!
absolutely delish! if you’re considering making it just do it!
The oxtail curry recipe is absolutely delicious. I will definitely be adding this to my ultimate recipes.
and the ketchup?… I hope you are online… I just started it boiling and now reducing to simmer (water already in it)
I think I missed the part where the chopped tomatoes go in?
Since coming across this recipe I have not stopped making it.. This is just a wonderful curry 🙂
I tried the guiness oxtail recipe in my slow cooker it was fabulous. Can’t wait to try curry oxtail. Got to make the green sauce first though. Can those pale green long peppers be replaced if I can’t find them . .?
Loving the recipes thank you x
Chris, can this recipe be cooked in a pressure cooker or slow cooker?
Hi Jill,
If you scroll up a little (to where the water is being added to the recipe) it does say that you can add it to a pressure cooker (less water though) or slow cooker if you choose to go that route.
I am Jamaican but I have never heard of curry oxtail but will definitely try sounds and love delicious and I love curry
Natalie, are you sure you’re Jamaican.
Sharon was that needed?