Oxtail Curry

Oxtail Curry

I have always loved food from the Islands. I think it mostly started with my Jamaican roommate in my first year of university and when she introduced me to jerk chicken, roti and the likes. I loved it from the beginning and it has been a mouth watering relationship since then. Every few weeks,  I crave one of my favorite Jamaican meals, i complain to my husband and he picks it up from our favorite Jamaican restaurant in our neighborhood. A few weeks ago he asked me why I never make Jamaican food when I craved it and I really did not have an answer. I decided to challenge myself and make one of my favorite dishes. This is obviously not my first time making Oxtail curry but it was the first time I felt it had that authentic Jamaican taste. I called a few Jamaican friends for tips and did a whole lot of recipe searches. Here is how it worked for me and I hope you try it as well. I used a pressure cooker and it made the recipe time reduce by over 2 hours. I would suggest you invest in one if you cook a lot of tough meals.

Oxtail Curry

Serves 4
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hours, 10 minutes
Meal type Main Dish
Spicy and delicious jamaican oxtail curry. easy with a pressure pot and save times.


  • 3lb oxtail (cut into medium size)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon jamaican curry powder (I use the cool runnings brand)
  • 2 tablespoons vegetable oil
  • 1 Small tomato (diced)
  • 2 Small habanero peppers (diced)
  • 1 Large onion (diced)
  • 1 Medium red/green bell pepper (diced)
  • 1 Small glove garlic (chopped)
  • 3 sprigs thyme
  • 1 handful cilantro (chopped)
  • 1 can butter beans
  • 1 tablespoon ketchup (optional)


Step 1 Wash and thoroughly dry the oxtail with a paper towel. In a bowl, mix . salt. pepper. curry. maggi( if using) together.
Step 2 Toss the oxtail with the seasoning until it is evenly coated. In a skillet or frying pan. Add the vegetable oil to medium heat stove top. Once hot. Brown all sides of the oxtail batch by batch until they are all browned on the outside. It should be about 2-3 minutes on each side.
Step 3 Using a pressure pot. (set a timer to 20 minutes) Add the browned meat and all the vegetables that have been diced. add three cups of beef stock or water and cook till tender. If you are not using a pressure pot, place on stove top on medium heat and simmer for 2-3 hours or until meat is tender.
Step 4 Once the pressure pot has stopped. remove all the contents back into a regular pot. Taste for salt and add more as needed. Cook down on high heat to remove an excess water. Once the curry has a nice consistency where it can coat the back of a spoon, add the butter beans and taste. Adjust seasoning as needed.
Step 5 The buetter beans should make it thick enough but if you need to thicken it more, boil for a little while longer. Serve with rice, roti, bread, plantains, yam, sweet potato. etc

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Till next time




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