Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, jamaican jerk/curry oxtails. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Jamaican Jerk/Curry Oxtails is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Jamaican Jerk/Curry Oxtails is something that I’ve loved my whole life. They are nice and they look wonderful.
Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess. Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, oxtail seasoning mix well and let marinate in the fridge for a few hours.
To get started with this recipe, we have to prepare a few components. You can have jamaican jerk/curry oxtails using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Jamaican Jerk/Curry Oxtails:
- Get 1 Oxtails
- Prepare 1/2 tbsp black pepper
- Prepare 1/2 tsp (Lawry's) season salt
- Make ready dash crushed red peppers
- Take 1 can tomatoes
- Prepare 1 tsp cilantro leaves
- Make ready dash cayenne peppers
- Get tsp jerk/curry season (dry)
- Prepare tsp hot jamaican jerk season
- Take tsp mild sweet chili sauce
- Get 1 cup onion diced
- Get 1 cup red pepper diced
- Prepare 1 cup green pepper
- Make ready tbsp Lea &Perrins Worcestershire sauce
These can be served with white rice, fried ripe plantains, and mix vegetables. Jamaican Oxtails is one of the most popular Jamaican recipes. It is delicious and easy to make. This dish has European origins, as it was introduced to the island by the British many centuries ago.
Steps to make 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
It is delicious and easy to make. This dish has European origins, as it was introduced to the island by the British many centuries ago. Put a large thick-bottomed pot on high heat with oil. Add the curry to the hot oil and allow to be dissolved before adding the seasoned oxtail. Put the oxtail into the pot and turn each piece into the curried oil, cover and allow to steam.
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