Jamaican Jerk/Curry Oxtails - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Jamaican Jerk/Curry Oxtails! A quick and easy dinner that is ready in under 30 minutes!
You can cook Jamaican Jerk/Curry Oxtails with 14 Ingredients and 6 steps. See the following guide!
Ingredients for Jamaican Jerk/Curry Oxtails:
- 1 Oxtails.
- 1/2 tbsp black pepper.
- 1/2 tsp (Lawry's) season salt.
- dash crushed red peppers.
- 1 can tomatoes.
- 1 tsp cilantro leaves.
- dash cayenne peppers.
- tsp jerk/curry season (dry).
- tsp hot jamaican jerk season.
- tsp mild sweet chili sauce.
- 1 cup onion diced.
- 1 cup red pepper diced.
- 1 cup green pepper.
- tbsp Lea &Perrins Worcestershire sauce.
Step by step how to cook Jamaican Jerk/Curry Oxtails:
- 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..
- 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..
- 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..
- Serve Oxtails over rice, with a side of collard greens and Jamaican cornbread..
- Prep Time: 30 minutes.
- Total Cook Time: 5 to 6 hours.