Oxtail curry

Oxtail curry

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
1kg sliced oxtail
2 tablespoons vegetable oil
1 onion, roughly chopped
4 spring onions, roughly chopped
2 garlic cloves, finely chopped
4 sprigs thyme
2 tablespoons Jamaican curry powder
1 scotch bonnet chilli, pierced
500ml beef stock
1 tablespoon worcestershire sauce
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C. Season the oxtail well with salt and pepper. Heat 1 tablespoon oil in a large frying pan and, working in batches, fry the oxtail for 3-4 minutes on each side until well browned, transferring the browned meat to a casserole dish as you go.
  2. In the same pan, heat another tablespoon oil, then add the onion, spring onions, garlic and thyme and stir-fry for 10 minutes until golden brown. Add the curry powder and stir-fry for 1 minute.
  3. Tip the onions into the casserole dish along with the chilli, and pour over the stock and Worcestershire sauce. Bring to the boil, then cover and cook in the oven for 3 hours. Taste and season with salt and black pepper. Serve with rice.
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