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Jamaican Jerk/Curry Oxtails
Jamaican Jerk/Curry Oxtails

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We hope you got insight from reading it, now let’s go back to jamaican jerk/curry oxtails recipe. You can have jamaican jerk/curry oxtails using 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Jamaican Jerk/Curry Oxtails:
  1. Take 1 Oxtails
  2. You need 1/2 tbsp black pepper
  3. Take 1/2 tsp (Lawry's) season salt
  4. Provide dash crushed red peppers
  5. You need 1 can tomatoes
  6. You need 1 tsp cilantro leaves
  7. Prepare dash cayenne peppers
  8. Get tsp jerk/curry season (dry)
  9. Use tsp hot jamaican jerk season
  10. You need tsp mild sweet chili sauce
  11. Use 1 cup onion diced
  12. You need 1 cup red pepper diced
  13. Prepare 1 cup green pepper
  14. Provide tbsp Lea &Perrins Worcestershire sauce
Steps to make Jamaican Jerk/Curry Oxtails:
  1. Trim fat from Oxtails, season with hands, rubbing and tossing each piece with the following: black pepper, (Lawry's) season salt, crushed red peppers, canned diced tomatoes, teaspoon cilantro, cayenne pepper, teaspoon jerk/curry season (dry), teaspoon hot Jamaican jerk season, teaspoon mild sweet chili sauce,1 cup diced onion, red and green peppers, 2 tablespoon Lea & Perrins Worcestershire sauce. Marinate 2 hours preferably over night.
  2. In an 8 to 12 quart pot, bring water, just enough to cover meat to a boil for two hours, keeping seasoned boiled water, transfer into a deep foil pan and cook in preheated oven on 375 for 4 hours or until desired tenderness.
  3. Slow cooking will absorb all of the flavors, being careful not to add too much Jerk and Curry season, as this can be very spicy.
  4. Serve Oxtails over rice, with a side of collard greens and Jamaican cornbread.
  5. Prep Time: 30 minutes
  6. Total Cook Time: 5 to 6 hours

When we think of Jamaican cuisine, the first thing that usually comes to mind is the punchy, spicy flavor of our favorite jerk chicken recipe. But that's not the only fabulous food that Jamaica is famous for. If you've never tried the rich, meaty goodness of Jamaican oxtail, you are certainly missing out. First place all ingredients of jerk marinade into a food processor. Store in the refrigerator for up to a month.

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