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We hope you got benefit from reading it, now let’s go back to jamaican jerk/curry oxtails recipe. You can have jamaican jerk/curry oxtails using 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Jamaican Jerk/Curry Oxtails:
- Use Oxtails
- Take black pepper
- You need (Lawry's) season salt
- Prepare crushed red peppers
- Get tomatoes
- You need cilantro leaves
- Provide cayenne peppers
- Use jerk/curry season (dry)
- Provide hot jamaican jerk season
- Take mild sweet chili sauce
- Provide onion diced
- You need red pepper diced
- You need green pepper
- Get Lea &Perrins Worcestershire sauce
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
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