Recently, while I was casually strolling on TikTok, I saw a video that said I was sleeping on curry oxtail, so I had to try it. It is in no way better than Jamaican stew oxtail, but I will give it a cool 9 out of 10.

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It is another fall-off-the-bone oxtail recipe, but with a strong curry taste. The sauce is thick and perfect for rice and peas.

I’m so excited to bring you this recipe. Oxtail is one of my favorite cuts of meat. Plus, even on your worst day, you cannot mess up an oxtail recipe, and I am positive you will love this dish. So, let’s get to cooking.

How I Get the Most Tender Curry Oxtail

The Curry Burn is Key : No matter where you live in the Caribbean, we always burn our curry. And yes, with oxtail as well. Burning the curry powder in oil for about 30 seconds gives you that flavor and color for a richer taste. You will need a Jamaican curry mix to get that authentic taste. Chief or Blue Mountain is my absolute favorite.

Fresh Herbs are a Must:This is where the depth of flavor comes from. The fresh thyme, scallions, and garlic are not just for garnish. They truly enhance the taste of the entire dish.

Water Management : Oxtail can take up to 2 hours or more to cook until truly tender. You need enough water to cover the meat at all times. If the water reduces, add more.

Ingredients for Jamaican Curry Oxtail

Just over 2 lbs of oxtail (washed and cleaned in lemon juice)
Over 1 tbsp Jamaican curry powder (use a good Jamaican brand for color and flavor)2 tbsp fresh thyme (fresh is essential)
1 stalk scallion (chopped)
5 cloves garlic (chopped or minced)
1 tsp pimento seeds or allspice (whole)
1 to 2 tsp or 1 tbsp scotch bonnet pepper (depending on desired heat; use with caution)
½ onion (chopped)
½ carrot (cut)
1 can butter beans (drained)

Seasonings

1 tbsp all-purpose seasoning
1 tsp black pepper
2 tsp oxtail seasoning
1 tbsp jerk powder seasoning
½ tsp salt or to taste

Cooking Essentials

Just over 1 tbsp cooking oil (for sautéing)
Approximately 13 cups of water (split between initial and subsequent additions)

Step-by-Step Instructions

Seasoning the Oxtail

Ensure your oxtail is clean and wash it with lemon or vinegar. Pat it dry a bit before seasoning.

In a large bowl, mix the oxtail with the all-purpose seasoning, black pepper, oxtail seasoning, jerk powder, and curry powder.

Now, add most of your fresh scallion, garlic, thyme, pimento seeds, chopped onion, and the scotch bonnet pepper. Remember, the less you cut or pierce the pepper, the less heat you will get.

Use gloves or clean hands and thoroughly rub all the seasonings and herbs into the oxtail pieces. Make sure everything is well combined and the meat is covered.

Optional pro tip: While you do not have to marinate (I honestly do not always have the time), leaving it for an hour or even overnight will deepen the flavor even more. But if you season properly, it will still be delicious.

Burning the curry and Cooking

Add just over 1 tablespoon of oil to your large cooking pot or Dutch oven over medium-high heat. Once hot, add about 2 teaspoons of your curry powder. Burn the curry powder for about 30 seconds, stirring constantly.

Add the seasoned oxtail pieces to the pot, shaking off any excess scallions or onions first. You will add those back in later. Sauté the oxtail for about 4 minutes, uncovered, allowing it to fry slightly.

Pour at least 10 cups of water into the pot. The water should fully cover the oxtail. If you are using a pressure cooker, this step goes much faster, but for the stovetop, we are going for a slow cook.

Add ½ teaspoon of salt to your liking. Cover the pot and bring it to a boil, then reduce the heat to medium-low. Let it cook for just over 2 hours.

Finishing the Dish

After 2 hours, check the oxtail with a fork. It likely will not be fully tendered yet. You will also notice the water has reduced.

Add about 3 more cups of water to ensure the meat is still covered. Cover and continue to cook for another 20 to 25 minutes.

Once the oxtail is nice and tender, it should be falling off the bone. Turn the heat down slightly. Add the remaining scallions, onions, fresh thyme, two cloves of garlic, the cut carrots, and the canned butter beans.

Give it a good stir. Leave it to simmer, uncovered or loosely covered, for about 15 minutes to allow the vegetables to soften and the sauce to thicken slightly. Once you get that sauce to thicken up and your oxtail is soft, serve it over white rice or rice and peas.

Leftovers and Storage

Curry oxtail does not last long in my home, but if it does, here is some storage advice.

Storage: Let the curry oxtail cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3 to 4 days.

Reheating: Reheat gently on the stovetop over low to medium heat or in the microwave. If the sauce has thickened too much overnight, add a splash of water or broth while reheating.

There it is. The absolute best Jamaican curry oxtail you will ever make. It is not a quick meal, but with oxtail, it is worth it. I am honestly excited for you to try this.

When you get that first bite, tender meat and savory sauce, you will understand why we keep coming back to this classic.

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