A Jamaican-style curry oxtail made with fresh seasonings and traditional cooking methods. The oxtail is seasoned and marinated, then stewed with curry powder, tomatoes, onions, peppers, garlic and fresh herbs, finishing with dried broad beans cooked until tender.
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Adapted from a video by Deddy's Kitchen
How to make CURRY OXTAIL! (Most DELICIOUS Recipe!) | Deddy's Kitchen
wateras needed, to barely cover the meat~4-6 cupsest.
dried broad beans (lima beans)dried, added near the end of cooking~1 cupest.
allspice (pimento)optional~½ tspest.
Steps
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1
Prepare the oxtail: ask the butcher to cut it into medium-sized pieces if you get a whole tail. Trim away excess fat with a knife.
2
Wash the oxtail thoroughly with white vinegar to ensure it is clean.
3
In a bowl, combine all dry seasonings: 1 tbsp each of garlic powder, onion powder, meat seasoning, seasoning salt, and ginger powder, plus 0.5 tbsp black pepper and 1.5 tbsp curry powder.
4
Rub the seasoning mixture evenly over the washed oxtail, making sure every piece is coated. If time allows, refrigerate overnight for best flavor development.
5
Prepare fresh seasonings: wash tomato, onion, garlic, red and yellow peppers, Scotch bonnet, thyme, and Jamaican scallion. Chop all of them.
6
Set stove to high heat and add about 4 tbsp of corn oil to a large pot.
7
Once the oil is hot, add the curry powder and reduce heat to medium. Stir constantly until the curry darkens slightly but does not burn—this cooks out the raw curry taste.
8
Add the seasoned oxtail pieces and increase heat back to high. Let the meat "sweat" for 5-6 minutes without adding liquid, stirring often to develop color.
9
Turn heat to medium. Add all the prepared fresh seasonings—tomatoes, onions, garlic, and peppers.
10
Cook the seasonings with the meat until it starts releasing its own liquid and forming gravy. Scrape up any browned bits from the bottom of the pot.
11
Add enough warm water to just cover the meat. Cover the pot and maintain high heat.
12
Cover and check after 15 minutes. If the meat is still tough, continue cooking for about 30 minutes more, checking every 15 minutes. Add warm water as needed to maintain liquid level but do not add too much.
13
Each time you add water, stir well to combine the gravy. Taste the gravy and add more seasoning salt if needed—do not over-salt.
14
Continue cooking until the oxtail is very tender and easily separates with a fork. The total cooking time may be 1–1.5 hours or longer depending on the size of the pieces.
15
Once the oxtail is tender, add the dried broad beans. Gently stir to coat them with the gravy, being careful not to break them up. Cook over medium or medium-low heat.
16
Cover and cook for 5–10 minutes more until the beans are tender and absorb the flavors. Taste and adjust seasoning if needed.
17
Plate and serve over white rice. Check that the gravy has reached the desired consistency—if too thin, continue cooking to thicken; if thick and flavorful, serve immediately.
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