Curry Oxtail Recipe (Jamaican Curried Oxtails)

Finely chop the onion

Mince the garlic and grate the fresh ginger

Sprinkle salt and pepper on both sides of the oxtails.

Heat 1 tablespoon of oil in a large pot over medium-high heat.

Add the oxtails in a single layer to the pot, and brown on both sides, about 5 minutes per side.

Remove the oxtails from the pot, and set aside on a plate.

Without cleaning the pot, add ½ tablespoon of oil and cook the onion until softened, about 5 minutes over medium-high heat.

Add the garlic, ginger, curry powder, and cayenne to the pot, stirring constantly, and heat until fragrant, about 30 seconds.

Turn the stovetop heat down to low. Add the tomatoes, water, coconut milk, and oxtail pieces to the pot.

Simmer on low for 3 hours, partially covering the pot, leaving the lid just a little askew to let the steam escape.

Check on the stew periodically, adding a little more water if it gets too dry while simmering.

While the curried oxtail stew simmers, peel and cut the potatoes and carrots into chunks.

After the simmering time is up, turn the heat up to medium-low and add the carrots and potatoes to the pot.

Simmer, with the pot partially covered, until the veggies are tender, about 30-60 minutes more.

If desired, garnish with parsley or cilantro and serve on rice. Enjoy!