# Curry Oxtail

Curry Oxtail takes 4 hr and serves 4.

Recipe by summeryule.com · original: https://summeryule.com/curried-oxtail-recipe/  
Cuisine: Jamaican · Dish: Curries, Soups & stews  
On Meez: https://meezenplace.app/recipes/curry-oxtail-recipe-jamaican-curried-oxtails (with step-by-step Cook Mode)

This Curry Oxtail Recipe is your answer to what is the best way to cook oxtails!

## Ingredients (serves 4)

- 1½ lbs oxtails ((680 grams))
- 1½ tablespoons olive oil, divided
- salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 tablespoons curry powder ((use Jamaican curry powder if you can find it))
- ¼ teaspoon cayenne pepper (optional)
- 28 ounces crushed tomatoes
- 1 cup water
- ½ cup light coconut milk ((from a can))
- 3 medium carrots
- 2 russet potatoes ((about 1 lb. or 454 grams))

## Steps

1. Finely chop the onion
2. Mince the garlic and grate the fresh ginger
3. Sprinkle salt and pepper on both sides of the oxtails.
4. Heat 1 tablespoon of oil in a large pot over medium-high heat.
5. Add the oxtails in a single layer to the pot, and brown on both sides, about 5 minutes per side.
6. Remove the oxtails from the pot, and set aside on a plate.
7. Without cleaning the pot, add ½ tablespoon of oil and cook the onion until softened, about 5 minutes over medium-high heat.
8. Add the garlic, ginger, curry powder, and cayenne to the pot, stirring constantly, and heat until fragrant, about 30 seconds.
9. Turn the stovetop heat down to low. Add the tomatoes, water, coconut milk, and oxtail pieces to the pot.
10. Simmer on low for 3 hours, partially covering the pot, leaving the lid just a little askew to let the steam escape.
11. Check on the stew periodically, adding a little more water if it gets too dry while simmering.
12. While the curried oxtail stew simmers, peel and cut the potatoes and carrots into chunks.
13. After the simmering time is up, turn the heat up to medium-low and add the carrots and potatoes to the pot.
14. Simmer, with the pot partially covered, until the veggies are tender, about 30-60 minutes more.
15. If desired, garnish with parsley or cilantro and serve on rice. Enjoy!

## Good to know

### Swaps

- No fresh ginger? Use ¼ teaspoon ground ginger in place of the 2 teaspoons grated ginger.
- No Jamaican curry powder? Regular curry powder works, though the flavor will be a bit different.
- No russet potatoes? Yukon gold potatoes hold their shape well and can be swapped in equal amounts.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat gently on the stove until steaming hot.

### Making it ahead

The oxtails can be browned and the curry base simmered a day ahead, then refrigerated; add the carrots and potatoes when reheating to finish cooking.

## Nutrition (per serving, 1 serving, as published by summeryule.com)

- Calories: 742 kcal
- Protein: 60.8 g
- Carbohydrates: 50.6 g
- Fiber: 11.6 g
- Fat: 31.9 g
- Saturated fat: 11.6 g