Coconut Curry Oxtail

If you’ve never had coconut curry oxtail here is your chance to try it. I promise you you’ll be wanting to eat this everyday until you get tired of it. So tender, delicious, satisfying and I served it with some fufu. Chef kiss.

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Step 1

1. Cut extra fat from oxtail and discard. Cut oxtails in 1-2 inch size and wash with vinegar.

Step 2

Drain excess water, and add 2 tbsp curry. Use hand or a spatula to rub curry into oxtail, then continue to season with: Onion powder Garlic powder Garlic glove (press or chop finely) Oxtail seasoning Tony chaccere’s (creole Seasoning) All spice (pimento seeds) Ginger purée Chicken seasoning Red crush pepper

Step 3

3. Use hand (with gloves) or a spatula to incorporate everything thoroughly and allow to marinate 1-5 hours (overnight for maximum marination).

Step 4

4. This can be made on the stove top, however you will have to cook longer to become tender. For faster cooking time use instant pot or a pressure cooker. Set instant pot to sauté and add oil. Add tsp curry powder to oil along with 1” of ginger (sliced up) and 1 or 2 cloves of the garlic sliced up. Keep in mind if you already seasoned oxtail with the garlic and ginger you can skip adding some of it to oil and curry, this method is just for extra flavor.

Step 5

5. Saute curry, garlic and ginger in oil until curry becomes a brownish color. Add marinated oxtail to sautéed curry, garlic and ginger. Stir vigorously to incorporate. Cover and allow oxtail to release juice for around 3-5 minutes stirring occasionally prevent burning (do not allow oxtail to fry or brown). Just before it comes to a fry add 2 cuts water, lock instant pot and put it on pressure mode for 40 mins. (Pressure for 40 minutes s) 5. Saute curry, garlic and ginger in oil until curry becomes a brownish color. Add marinated oxtail to sautéed curry, garlic and ginger. Stir vigorously to incorporate. Cover and allow oxtail to release juice for around 3-5 minutes stirring occasionally prevent burning (do not allow oxtail to fry or brown). Just before it comes to a fry add 2 cups water and one chopped onion. Lock instant pot and put it on pressure mode for 40 mins. (Pressure for 40 minutes) 6. After 40 release pressure and open. You can finish in instant pot on the sauté mode or add to sauce pan on stove top. 7. Add to sauce pan and let cook down to reduce water. When the water is reduce to half, add 1 can of coconut cream and chopped scallion if using scotch bonnet, add as well. Stir well and allow to cook down until gravy thickens or until reaches desired amount of gravy