Authentic recipes for Jamaican oxtails call for at least 2 pounds of oxtail, hot pepper, tomato, onion, carrot, garlic and a host of spices and herbs. In addition, many cooks add a can of lima beans just before finishing the dish.
Traditional recipes for Jamaican oxtail agree that washing the meat in citrus or vinegar is essential to authentic flavor. Cut the tail into 1-inch pieces, then wash in the juice of a fresh lime or lemon (or vinegar) and about a cup of water. Rinse the meat in more cool water, and pat dry.
Cooks have the option of rubbing the meat with salt, pepper, curry powder, parsley, allspice, thyme and paprika and letting it rest in the refrigerator for at least two hours.
Alternately, heat vegetable oil in a large, heavy skillet over medium heat, and brown the oxtail thoroughly on all sides , 10-15 minutes. Add a little more oil if necessary, and stir in minced hot pepper, diced carrots, onions, tomato and fresh garlic to taste. Sauté the vegetables until tender. Deglaze with salted water, and add pepper, curry powder, parsley, allspice, thyme and paprika to taste. Add just enough water to cover, and stir.
Cover and simmer on low heat for at least two hours or until the meat falls off the bone. Then add the lima beans. Reserve the liquid, and cook for another 20 minutes uncovered. Add liquid from the lima beans if necessary.