Oxtail Curry Recipe
Best oxtail curry recipe! How to cook oxtail to tender with a ton of flavor with Indian spices and seasonings. Serve with rice or plain.
Servings: 6
Equipment
- 1 dutch oven or large pot with a lid
Ingredients
- 4 large oxtails
- 1 small onion diced
- 2 tbsp olive oil
- 5 tbsp minced garlic
- 3-4 cup water
- 1 cup celery
- 1 small pepper optional for heat, leave whole
- 1 tbsp ketchup
- 1 tsp minced ginger
- 1 tsp salt
- 2 tbsp curry powder
- 1 tbsp caribbean seasoning
- 1/2 tsp allspice
- 1 tsp thyme
- 1 small tomato
Instructions
- Trim fat from oxtails. Wash and pat dry. Cover oxtails with seasoning: salt, allspice, thyme, curry, caribbean seasoning and set aside. Chop onions and mince garlic if it isn't already.
- Heat oil on medium-high heat, add onions, garlic and oxtails. Turn oxtails as they cook to brown all sides. Add water, enough to cover the oxtails in the pot. Bring to boil, reduce to simmer, cover and boil for 2 hours.
- Chop celery and tomato, set aside. Mince ginger, set aside. Remove lid, and add celery, minced ginger, ketchup, and hot pepper (be careful not to break the pepper through the cooking process).
- Turn temp to medium-high heat and cook until liquid is a thick gravy, approximately 1-2 hours. **If you are pressed for time, you can thicken the gravy with cornstarch or flour. Remove hot pepper and oxtail first.
- Taste and add additional salt if needed. Discard hot pepper. Remove oxtail to cool slightly and tear meat off of the bone. To assemble: place curry gravy in a bowl, add meat, top with fresh tomatoes and cilantro.
Video
Nutrition
Serving: 1oz | Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 456mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg