Oxtail is commonly used for curries in Jamaica, and by slowly braising the meat in a sauce containing thyme, curry powder, Jamaican green seasoning and scotch bonnet chilis, along with onions and tomatoes, a spicy traditional Jamaican curry can be created. Like many curries, this dish is traditionally served with rice.
Oxtail can be tough if not cooked long enough, so marinating the meat and cooking slowly is the best approach.
- Prepare the oxtail
- Make the curry sauce
- Cook the oxtail
First, remove as much excess fat from the oxtail as possible, then rub in a mixture of green seasoning, pepper, tomato and a little ketchup. Coat the meat well, and then place in the fridge for a few hours to soak up the flavor.
Add chopped garlic and onions to a hot pan with oil, and fry gently for a few minutes before adding the curry powder. Toasting the spices releases their full flavor, so fry for a further 3 minutes or so. Use a little water to pick up any remaining marinade from the bowl the meat was seasoned in, and add this to the pan. Bring to a boil for a few minutes, then add the scotch bonnet and thyme.
Add the oxtail, then lower the heat and allow to cook for around 2 to 3 hours, skimming the fat off and braising the meat periodically.