Jamaican Oxtail Stew- This braised oxtail with butter beans not only have a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. Fall of the bone tender. 
If there is one Jamaican dish that is real popular and a favorite of many, is this Jamaican Oxtail with broad beans. It is truly loved by many, myself included. Has gotten me in trouble plenty of times. I use to work not too far from a Jamaican restaurant and would order it 3-4 times a week. Lets just say not a wise decision for my wallet nor my waistline. But I can certainly tell you my belly was pretty happy. 
I know here in the U.S., Oxtail don’t get that much love as do other cuts of meat but it should. And you should put it on your food bucket list and try it at least once. If you haven’t tried it out already. It’s tail-end delicious, finger licking good AND you are going to want to nibble on the bone and beat yourself for not trying it out sooner. Yes, talk about soul satisfying!! This one is out of this world, just INCREDIBLE! 
Now lets delve more into oxtails. Oxtails are great for braising and require a long cooking time — usually about 2-3 hours. Slow cooking breaks down the connective tissue and renders it tender, fall off the bone, which is what I recommend, especially for first timers. Unless you are like me, I like it with some bite to it and love to suckle and nibble the bones, it’s quite tasty — a cultural thing. Ok, If you can have the butcher cut the oxtail into medium pieces helps cut down on the cooking time. Oh, make sure you pick out the ones with less visible fat. 
Jamaican oxtail stew is usually made with broad beans, if broad beans are not available use lima beans or use large white beans. Serve this coconut rice or rice and beans Notes!!!!
- If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. I did not include it here.
- If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil,about 1 hour into boiling. Not traditional but sometimes a necessary especially with non- organic cows. Enjoy!!!!
Jamaican Oxtail Stew- This braised oxtail with butter beans not only have a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. Fall of the bone tender.
- 2 -3 tablespoon cooking oil
- 1- 2 pounds oxtail cut up medium pieces
- 1 onion chopped
- 2 teaspoon minced garlic
- 1- teaspoon fresh chopped thyme
- ½ teaspoon smoked paprika
- 1 tablespoon ketchup /tomato paste
- 1 Whole Scotch bonnet pepper
- 2 green onions chopped
- 5-6 Whole pimento seeds (allspice),
- 1 Tablespoon Worcestershire sauce
- 1- teaspoon curry or more adjust to preference
- 15 ounce can butter beans , rinsed and drained
- 1 teaspoon browning (optional)
- 1 Tablespoon bouillon powder or cube (optional)
- Salt to taste
-
Season oxtail with, salt and pepper. Set aside
-
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
-
Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
-
Then add about 6 cups of water and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
-
About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
-
Season with salt according to preference.
Cut your oxtail in medium pieces and trim excess fat. Season with salt and pepper and saute for about 3-5 minutes on both sides 
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons 
Add onions, green onions, garlic, thyme, all spice, worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute. Make sure garlic doesn’t burn 
Then add about 6 cups of water and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan. Season with salt according to preference. 
About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock 
Adjust thickness of soup with water or stock and seasonings. Throw in some parsley if desired (about 1 tablespoon or more).
Oh wow! I’m so glad I’ve found your blog because I’m really missing Afro-caribbean recipes in my life right now.
No longer!
This stew looks and sounds delicious and is certainly on my “to-make” list. I may just wait for a bit as it’s heating up for summer on this side of the world.
That’s Riiight!!! You do not have to look any further James. Do let me know how it works out for you!
Hi
I made this and my gravy was very brothy? Please help
Hi Rebecca! How long did you cook it for?. It usually takes a long time for it to thicken up- about 2 hours . That might be the culprit.Also make sure you are not adding too much liquid.
I just made last night. Its probably the boil time but because i like a lot of juice to go over the rice i added a little cornstarch water mix to make it a little thick, it was great i used half the allspice but more curry it was great. Since i never tasted it I had no idea what ot was supposed to taste like but what I made from this recipe was very good. ( with some variations of course)
Hi Robin! The variation sounds good to me -especially the curry. Glad it worked out well for you.
I altered the recipe a bit , used short ribs instead of oxtails and threw in some white beans and it was DELISH!!! THANK YOU!!
AWESOME!!! So glad you made it work for you. Thank you for taking the time to share your thoughts with us.
is this spicy, b/c it looks like it. I have small children that’s not ready for spicy food
Just omit the scotch bonnet pepper and it’ll be ok.
Hi Imma, I’m so late to this but I LOVE the new design of your blog! It’s so simple, clean and elegant. Great navigation and beautiful layout! Congrats!
I really like oxtail and a hearty stew is perfect for winter. These pictures look so delicious and made me craving from some now!
Pinning and sharing of course!
It’s never too late Maggie! Thanks for pinning
Oh my gosh, I ate a lot of this in Freetown but I have never made it myself here. I am pinning this for later.
Thanks fro pinning Bintu!
Gasp. I want this woman!
I want this in my stomach RIGHT NOW!!! Heading to the store for some oxtails!
This was a hit!!! Making it again today with short ribs. My family can’t wait. Thank you for the recipe.
Yay!Ribs is another good cut of meat to use here. Wishing you all the best this coming year.
Just wondering. Does the allspice go in whole and if so is it removed before serving? Thanks and I can’t wait to make this.
It goes in whole. But I never bother to remove it . You may remove if you please, or just use about 1/2 teaspoon of ground allspice.
This is by far the best oxtails recipe I have tried… And I have tried quite a few.
You just made my morning Ramon. Thank you so much!!!!
One of my fav dishes to buy at the Caribbean restaurant so I decided to try and make it myself and I just have to say my house smells sooooooo good it’s almost to hard to not start picking at it before everything is cooked.. Thanks for the recipe!
Ha! I do pick on mine before is done. Just can’t resist it. Thanks for taking the time to share your thoughts with us.
interesting recipe. When I go to the Jamaican restaurant in NY or San Diego the don’t make it like that. I think I will try this, BUT, 1 pound of tails is about 1-2 bowls
I made this for the first time and it turned out amazing!
Thanks for the feedback Girl. So happy you enjoyed it.
Hi
How do I get it dark? I loveeeee ox tails..
Browning sauce will make it dark.
What is Browning sauce
Browning sauce in a nutshell is used to darken sauces, stews, or meat. It’s a condiment used in Caribbean cooking, mostly made out of sugar -available in some supermarkets here in the United states.
In the US it is called Banquet look for it in the condiment section.
Kitchen Bouquet is the correct Spelling.
Thanks Jenny!
You can also make your own Browning by burning some sugar in oil before you pan fry the meat. We Caribbeans use that traditionally before Browning sauce was invented.
Great tip! Thanks for sharing !!!
Fantastic recipe, made the jamaican curry spice really great blend (dried some habaneros that I grew during the season) so could add ground habanero instead of cayenne pepper. Was amazed how effective putting a habanero and pulling it out at the end. Nice amount of heat without gasping for water!
Looking forward to growing scotch bonnets next season and trying them with this recipe.
I took the cowards route and used a pressure cooker and it still worked out great.
Not only the best oxtail I cooked – the best oxtail I have eaten!
Thanks Imma
You are not a coward hugh. I do it all the time when I need to get food on the table quickly so I hear you! Growing your on scotch bonnet.. Lucky You! Thanks for taking the time to share your thoughts with us.
Hello I LOVE LOVE LOVE your site. have a question what brand of curry do you use, as it’s so many out their and they all have a slight different flavor to them, I want something more authentic to Carribbean, West Indian
I make my own curry blend. This taste way better than any store-bought brand . Check it out herehttps://africanbites.com/jamaican-curry-powder/
How would you adjust the seasonings for 9 pounds of oxtails?
I would multiple the ingredients by 4 or 5 and that should do it.
Hi. If making this in the slow cooker is there anything that should be changed?
For the bouillon cube, u didn’t say which flavor does that mean chicken or beef are both fine to use?
And I haven’t tried any of your recipes yet but I’m too excited about this one (my fiancé’s favorite) and the stewed chicken (my favorite)
I usually get mine from a Caribbean truck, theirs is ALOT darker is there any thing besides browning that might make theirs so much darker (the stew chicken also)
I’m so glad I found your recipes I couldn’t keep buying their platters, 20 got two platters when we love it becomes too costly.
Hi Chiloe,
I totally get it! Making this at home is sooo cost effective and lends itself to customization for your taste buds. Now on to your questions.
.The only thing I would do differently is cut down the water to about 2 -3 cups and extend cooking time to about 5 hours or more depending on the oxtail size.
.Yes, browning is what gives it, it’s rich dark color and to a lesser extent Molasses. I have added molasses in place of browning. However, in my humble opinion it didn’t do a good Job like browning sauce would. Hope this helps . Do let me know how it works out for you. Happy Cooking!!!
I made the stewed chicken in the slow cooker and I made it in my pressure cook(I didn’t brown it the same way I did with the slow cooker)
The slow cooker had better flavor but the pressure cooker was good also (I cooked more meat so I doubled some of the flavors)
I’m about to make the ox tail for my husband today. I don’t have 5 hours though so I guess stove top will do lol.
Is there anything I substitute a “scotch bonnet” for? I couldn’t find it in two stores.
You can sub with any hot pepper. Or just add cayenne pepper to give it a kick. Happy Cooking.
Hi again. I’ve made your recipe a few times now. Habanero peppers are PERFECT for this. One thing I do differently is, I make the beans in my pressure cooked along with my brown rice, I prefer to cook dried beans.
I like this sauce better than the stew chicken sauce, is there a reason some ingredients are different? Like does Worchester sauce not go with the chicken, or ginger not go with the oxtail?
Thank you for sharing!!
I honestly was trying to hit 5 starts but it was malfunctioning!
My husband and I decided to do a week of international foods, and this was our dinner for today.
HOLY SMOKES.
This was fantastic. We love Jamaica, and will be visiting again in December. This brought Jamaica to us. So amazing.
Thank you for sharing this
My pleasure! I love Jamaica Too! Have a Safe and Fun Trip !
Just delicious! I”ve always been a fan of oxtail stew and soup. Tried it today and it came out delicious! Didn’t have brown sauce so I browned the oxtail and sauce by heating the oil with 1 -2 tablespoons of sugar could be white or brown sugar until bubbly and dark-brown. That did the trick. Thanks for sharing!
Awesome! Thanks for sharing this tip with us Bernadine. Am sure a lot of readers would benefit from this. YOU ROCK!
Hi! Im so glad that I found your page. Im going to give your recipe a good effort! My daughter, my boyfriend and I love oxtails. Your instructions seems simple enough. I’ll be using the crockpot, though. Fingers are crossed, I’ll keep you posted. Saturday is the big day lol
No worries ! You’ll do just fine ronda. It’s really pretty easy to make. Happy Cooking!!!
hello Imma, I am enjoying this site but would like more if you have your own cookbook with these wonderful recipes. If so where can I buy it.
Hello Teresa!
Cookbook coming soon.. I promise!
This recipe has taught me a few things about complex flavors and how to build them. The aroma in my house was EXTRAA!!! DELISHIOUS smells. Its still cooking right now so im sure its a hit! It’s my boyfreinds favorite thing to eat!!
I prepared everything in a pan on the stove top. I used your curry powder. Once I had browned everything in the pan, I dumped it all into my slow cooker using 3 cups of water. After 6 hours of cooking on high I still had a lot of gravy left and the flavor was lacking so I transferred everything back to the pan and reduced the liquid. I also had to add another teaspoon of curry power and about half more teaspoon of powdered allspice. It turned out fantastic!
Going to try again with goat meat.
Great Idea to use goat meat! Thanks for taking the time to provide feedback. Really appreciate it.
Hello,
I made this, and mine still seemed pretty watery after cooking for almost 3 hours. Should I be boiling it longer before the simmer?
You probably have to keep cooking until it thickens up. Make cut down on the liquid next time.
Fantastic recipe.
Must be tried!!
Cooking my second large batch now.
Going to check out your other dishes and make.
Thanks so much!
My Pleasure !!! Glad you gave it tried . Happy Cooking!!!
Just finished a big bowl of this with your Caribbean rice and beans recipe and DAMN was it delicious! Just the right amount of heat to keep me coming back for more, the meat so tender, pulling right off the bone and leaving that glorious sticky feeling on your lips. I can’t wait for the leftovers tomorrow!
I let it simmer for about 3.5 hours. I did thicken it a touch, took a cup of the broth and made a slurry with 3 tablespoons of flour and simmered for 15 minutes after adding it back to the pot. That was my only tweak. Turned out amazing. This is gonna be a regular dish at my house. Thanks for the great recipe! Much love!
My Pleasure! Thanks for taking the time to share your thoughts with us. And so appreciate your detailed feedback. Thanks again Joe.
I had the pleasure of making this today!!! OMG DELICIOUS AND ITS NOT EVEN DONE YET!! I went to buy the ox tails and who would have ever thought I would run into a Jamaican cook!! I showed him your recipe n he helped me get the items I needed. He didn’t tweak it at all he just told me to get whole tomatoes and add ginger with the curry powder because it wasn’t an original curry. HE ALSO TOLD ME THIS US HIW WE COOK IT WHERE IM FROM THE RECIPE IS GOOD!! I CAN’T WAIT FOR 4:30 TO COME SO I CAN GRUB!! I MADE POTATO SALAD WITH IT!! THANKS FOR GIVING ME A TASTE OF JAMAICA!!
You are WELCOME! Thanks for giving it a try! Next time make my homemade Jamaican curry powder. You going to love it even more.
Oh yeah I didn’t use the measurements you put I’m from NEW ORLEANS WE DONT MEASURE NOTHING!! LOL THANKS AGAIN
I made this a few weeks back and my entire family loved it!! So delicious!! I did let it cook for an extra hour because I love my meat really tender tho. Just made it again today. Oxtails are simmering as we speak. Love this recipe!!
Yay!!! Thanks for taking the time let me know.
I made this tonight, but in my usual fashion, i changed it up alot. I added a 1/4 teaspoon of cumin, bumped the tomato sauce up to 6 oz.. Added 2 dashes of red hot sauce. Changed the pepper from a scottish bonnet, to a jalapeño. I was scared it’d be too hot, and my family wouldn’t eat it. My oxtails were precut, and too big, so i added 8 cups of water vs the 6. This immediately turned this from a stew, to more of a soup. My onions were of the medium variety, so i put 3 into the dish. Halfway through the cooking, I started thinking of the history of stews, and how they were considered “poor people” food (we ate a lot of stew as I was growing up FYI), so i decided to add 4 medium potatoes, cut into 1/2 inch squares. Ive always loved curry, and potatoes, and im glad i added them. This dish turned out to be amazing. Although i strayed from your original recipe, i want to thank you for the original idea. Its now my families favorite dish.
Sorry. I meant to expand on the “poor people food” comment. Stew was always something we would have, and my mom would throw in leftovers. She was always trying to find ways of using our leftovers in new ways, and stretching our household food budget. She had learned this from her mother, who grew up in oklahoma during the dust bowl era. There are soooo many stew recipes, and most i believe originated from similar circumstances. Again, loved the dish, and thank you again
It definitely is was looked upon as a “poor’s man food”. I don’t think so anymore. To me, nothing is as Comforting and Rich and oxtail set! “Rich Man’s Food ” doesn’t even come close! In my humble opinion. Thanks for taking the time to share your thoughts with us. Happy Cooking!!!
I absolutely love oxtail and enjoy making it. I am known for my oxtails:) I found your site when googling to see if I forgot an ingredient. Amazing site, BTW. You photos are lovely. I am thinking of doing a food blog and I want to incorporate recipes and various restaurants while I travel which is often. I hope my blog would be this nice.
I never realized that the browning sauce is what gives it the dark and rich color. So that was certainly a good tip. I added the green onions which I normally don’t do. I had a habernaro pepper. I didn’t add the curry but will try that next time, I am sure that gives it a nice kick. I use a pressure cooker and it still takes hours, lol. I use beef broth instead of water and I suppose I am only using one can (I think in the past I used to use more). Didn’t use the tomato paste. I used fresh tomatoes. Next time I will try your recipe exactly as you have it.
Hi Amber! Am sure you are going to do just fine. Am surprise to hear your oxtail takes that long in the pressure cooker. Mine takes about 15 minutes tops . From when the pressure kicks in. Do let me know how it works out for you. Thanks for taking the time to share your thoughts with us.
Wonderful recipe! I’m currently cooking my 3rd batch of ox tails in the last month since finding this recipe! My husband and kids absolutely love it and so do I! Thanks so much! I follow the recipe very closely but the only thing is I couldn’t find was a scotch bonnet pepper. The first 2 times I used a little chili powder for some heat. This time I ordered scotch bonnet powder online. If you were to use scotch bonnet powder how much would you use just to give it that special kick. I didn’t want to go overboard so I just used a little this time! I’d like to know before I cook the 4th batch which will probably be next week knowing my husband lol. Thanks 🙂
My pleasure Marva! So happy to hear it’s been great so far. When kids are involve I do not use more than 1 teaspoon hot pepper. Since it is dried scotch bonnet pepper you can use 1/2 teaspoon when you add the onions brown for added flavor . Then towards the end if you want more kick to it . Take some out set aside for the kids and add 1/2 teaspoon or more . Taste as you go. Hope this helps
Thank you! About to cook another batch now 🙂
Awesome!!!
Gee Whiz Y’all, I cannot find oxtail in Virginia Beach, VA! First tasted a most wonderful oxtail stew while in S. Africa 2 years ago. Dying to try it at home! if any one can advise a resource for true oxtail.
the scotch bonnet stays whole to keep the heat down? I hear ox tails and rice and peas call for that pepper. I like heat but i hear scotch bonnets are VERY spicy.
Thank You for any response,
I can’t wait to try it!!
Yes, they are . However, if you keep the Scotch pepper whole it reduces the heat while still adding flavor to it. Or you can add it towards the last 5-10 minutes of cooking. I do it all the time. Not everyone is a heat seeker.
The ox tail soup recipe was awsome! No scotch bonnet peppers at the supermarket so I used two habanero peppers, I hope its close enough. Putting the peppers in whole worked out great – no hot fingers to burn my eyes and they gave a little heat to the broth. I can’t wait to try your Jerk chicken recipe!
Hi John! Thanks for the Feedback! Yes, Habanero peppers are close enough. Sometimes it’s hard to get a hold of scotch bonnet peppers. Happy Cooking!!!
I am having oxtail as one of our main dishes for Chrisrmas dinner and will try your recipe. From all the feedback I have read about your recipe I am positive I will be very satisfied with the outcome.
Cooking in general is not my favourite but this looks like a foolproof recipe and I cannot wait to try it
I will let you know how it turns out…wish me luck Imma 🙂
No luck needed Carol- You are going to NAIL IT!!! It’s really quite easy. Nothing complicated .
Have a Very Merry Christmas and Happy Cooking !!!!
Imma should i cover with lid while simmering or leave uncovered. Thank You
Hi Ray! Cover while simmering makes it cook faster – prevents the steam /heat from escaping while cooking. Happy Cooking!!!!
About to try it,really looks amazing.
Thanks! Do let me know how it works out for you!
You may not know this but you are my best friend. Thank you thank you thank you, this recipe is amazing. I used 1 tsp of ground allspice and may have added more than a tbsp of ketchup. Also i felt it needed more beans so I added a second can to add more protein. You rock Immaculata.
HIGH FIVE BESTIE! I am SO HAPPY to hear you enjoyed this, thanks so much for letting me know!
I am very happy to find your website! My husband is from Jamaica, so I am trying to learn how to cook his soul food 🙂
I have a bottle of Scotch Bonnet Sauce (Grace). Can I use it instead of a whole scotch bonnet pepper? In that case, how much do you think I should put it?
You sure can. It all depends on how much heat you can handle. When using bottle pepper sauce I add them towards the end and taste as I go. Or just serve on the side.
So I felt compelled to tell you about the many disasters I faced while making this recipe. 1st issue, the butcher wouldn’t cut my oxtails for me to medium size, 2nd I grabbed peppercorn instead of pimento seeds (no Allspice on hand so I used Pumpkin Spice (lol!). All was going well, I was enjoying that flavor of the broth until…. I realized I forgot to remove the pepper before it got too soft. It burst and did that spice things up tremendously. I attempted to cut it I LOVE spicy but my family not so much. At this juncture I’m way off course from the original recipe. I made coconut rice and corn bread muffins as well. I got good reviews but the consensus was that it was definitely spicy. Good thing is I will not be deterred. I have more oxtails in the freezer. Will be trying again soon. Hopefully without any additional disasters (he he he) :-).
OH BOY!!! This has got me cracking up! I have put put sugar instead of salt before and left the pepper in my cooking too many times and only hubby could eat it. TOO SPIcy. I can relate. At some point I would have given up but you kept on going .I love your tenacity. You go girl. Next time you are going to NAIL IT.
Made this for a friend who missed their weekly oxtail meal from the local Jamaican restaurant. The feedback was that this was “way better than the Jamaicans” and roommate said “the best oxtail I ever had”. Winning recipe! Would love to try slow cooker, because I cooked in a braiser for 3 hrs and it was still not falling off the bone. Maybe the quality of the meat.
Way better than the Jamaicans? WOW! Thank you so much! It means a lot to me. Slow Cooker would definitely do it for you. No, I do’t think it’s the quality of the meat. The best way to cook oxtail is low and slow.
Well well well this dish was a hit in my housrhold!! Im making it again today!!! Again thanks for giving us a taste of Jamaica!!!!
My pleasure Debra! So happy to hear you are making it again.
I used this recipe for my first attempt at oxtail and it turned out great!! (forgot to thank you before) now i’m doing it a second time and hope it turns out the same. I used some of the spices above for a rub to put on before hand as well. thanks again!
Awesome! Thanks for taking the time to let me know.
This is by far the most amazing oxtail stew I’ve ever had. The recipe is so straight forward and easy to follow. I didn’t have beans so I used carrots. I used two stock cubes and for the last 15mims I had the stew on high with the lid off to thicken it a little. I didn’t really want to alter the amazing taste it had. Perfection!!!!
YES! Glad it worked out well for you. Thanks for taking the time to let me know
Hi Imma. I’m so glad i found this recipe i always go to Jamaican restaurants and buy it already cooked curry goat, ox tail. But then i found a store that sell un-cooked ox tails and i said i was going to try your recipe for this ox-tail stew. The only thing i did different was i used a pressure cooker. I cooked this meal for my family (4 of us) less then 30 mins everything was gone. So i really gotta thank you for this recipe. Do u have any recipes for Curry chicken or Curry goat.
AWESOME! Yes I do. Here is the link https://www.africanbites.com/slow-cooker-jamaican-curry-chicken/ and the Goat here https://www.africanbites.com/jamaican-curry-goat/. Thanks for taking the time to let me know.
Happy Cooking!!!!
will make this asap. my chinese trini friend. loves oxtails! he cooks them this way, with butter beans. thank you for sharing. i used to work at a chinese restaurant. they would cook winter melo wonder how the haitian way with sour orange juice is tasty too but i am partial to thin soup with either pork ribs or oxtails. they would season with ginger garlic and green onions. maybe some black pepper it was really good, very comforting food. i am wondering how african people cook their oxtails. i like the haitian version too with epis and sour orange juice… and they are great in a guyanese pepperpot. my dad was poor growing up. he said he ate things like loaves of white bread with lard etc. still i will have to find out how austrians cook oxtails
Africans add oxtails to soups and stews . It replaces beef sometimes or as a complement to other proteins. Love its’ flavor !
You are right on the money with your recipes!! Thanks so much for the insight. Much love and respect to you. My dishes turn out delicious thanks to you.
Awesome! Thanks for taking the time to let me know
I’m apologize if a previous posted asked this already but what changes I make if I want to make this in slow cooker? TIA
Follow instructions as described, Adjust water to about 2 -3 cups , then add to the slow-cooker -Slow cook for about 5 hours or more ,depending on the oxtail size and preference until tender.
Thank you for the recipe. Planning on trying it. You never wrote in how much currry powder tho. Unless I missed it
Hi Lisa! You probably missed it . Listed as 1 teaspoon curry.
I can’t find fresh Ox Tails around here, is it alright to use frozen if I thaw them first? This recipe looks amazing and I can’t wait to try it.
You sure can. Do let me know how it works out for you. Thanks !
This was amazing! I did make changes: 1) marinated 2 oxtails in 1/2 c. Worcester Sauce, Tbs. Sesame Oil, Tbs. Balsamic Vinegar with dashes of Garlic and Onion Powders for 2 hrs. 2) added 2 lg. Sweet Potatoes in large cubes. Increased Curry Powder to 1/2 Tbs. Used Red Pepper Flakes instead of Bonnet Pepper. Used leftover Chicken Stock instead of water. Did not add any browning.3) After done, I added a cornstarch slurry to thicken liquid and served with Sticky Rice.
OH WoW! That sounds really tasty Paula! Thanks for sharing your detailed version with us.Glad it worked out well for you.
I can’t find a bonnet pepper… will a habenero pepper work?
It will do just fine.
Can we add potatos
You sure can.
How can I thicken gravy at end of cooking
If you really want to thicken your gravy then add a few more potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results. Hope this helps
Imma Imma Imma!!!! Girl! I can’t even finish the dish without typing this review. Soooooooooo delicious. God has truly blessed you with a gift. I will probably never understand how it is possible to determine exact measurements for perfection but I don’t even need to know with ppl like you around. :-). I’ve tried multiple recipes from your site which have all been delicious. I will have to add comments at some point to those but this one just couldn’t wait. Thank you sooo much. I swear my family must think I’m an undercover chef and it’s all because of you. I wouldn’t change one thing about this recipe. I doubled everything with ease. Left it in the crockpot on low for about 11 hours while I was at work and running errands. Mm mm mmm.
One tip to make it thicken up nicely. Before you add the water, add 1 ounces Gelatin to the water and let it soak for 10 minutes. Then Add the water as the recipe suggests The gelatin makes the whole sauce bind nicely.
DELICIOUS !!!
Awesome! Thank you so much for the tip Malcom. Am sure other readers would benefit from this .
I’d love to try this. I’ve never heard of a scotch bonnet pepper, where can I find one?
Scotch bonnet peppers are not readily available in supermarkets – You can easily find them in Caribbean and African Markets. You can sub with habanero peppers. I do it all the time.