Curry Oxtail with Rice

Published Date
September 22nd 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Front close up shot of Curry Oxtail with Rice
Aerial view of Curry Oxtail with Rice

Curry Oxtail with Rice is a great way to add some variety to your favorite curried meets. In the Caribbean, Oxtail is commonly used in stews, soups, and curries, and it is a more affordable option for plain beef. While the oxtail is part of the cow and the meat is beef, the flavor is much richer than your significant cuts of beef. Dishes that use oxtail instead of traditional cuts of meat will have a vibrant deep flavor that's bony, fatty, and gelatinous. This curried Oxtail recipe takes these two flavors to create a sumptuous curry dish like no other. It can be served warm over steamed rice. The coconut milk-infused curry gravy drizzled on top only adds to the layers of flavor you will experience. With this recipe, we provide stovetop or slow cooker options to make sure it's an easy-to-follow recipe you will want to cook more often. So, without further ado, let's get to cooking!

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Author: Rachel Ottier-Hart
Average: 4.3 (4 votes)
Prep Time
20 mins
Cook Time
90 mins
Total Time
110 mins
4-6 persons


Oxtail Seasoning
Oxtail Cooking
  • 3 tablespoons of Coconut Oil

  • 1 piece Garlic - whole

  • ½ teaspoon Cumin Seeds

  • 2 tablespoons Curry Powder

  • 1 tablespoon Amchar or Garam (hot) Masala

  • 1 tablespoon Cumin Powder

  • 500 ml Coconut Milk

  • 3 large Potato - cut into bite-sized chunks

  • 2 medium Carrots - cut into bite sized chunks

  • Salt & Black Pepper to taste

  • 1 1/2 cups Cooked Rice

Optional Ingredient


Stove Top Method

Season oxtail pieces with green seasoning, salt, curry, cumin, and masala powders, then let it marinate in a container for at least one hour or overnight for a deeper flavor.

Place the pressure cooker or heavy bottom pot on medium to high heat and add the coconut oil.

Once the oil is hot, add the garlic and cumin seeds, cook until burnt, then remove and discard.

Now add the curry, cumin, and masala powder and mix into a paste adding a little water to hydrate the mixture to a thick sauce-like consistency.

Add the oxtails and cook on all sides for 10-15 minutes.

Turn the heat down to medium and add the coconut milk until the tails are fully submerged, then cover and cook for 45 minutes to an hour in the pressure cooker. For the heavy bottom pot, cook for 1-3 hours or until the meat is soft and tender. Periodically check the pot to test the meat's tenderness and add water when the liquid is not covering the meat.

Once the meat is tender and falling off the bone, uncover the pot, add the potato and carrots and cook for 10-15 minutes or until the potato is fork-tender.

Season with salt and black pepper to taste, and once the gravy liquid reaches your preferred consistency, remove from the heat and let rest for 10-15 minutes. Serve warm over steamed rice and enjoy.

Slow Cooker Method

Follow instructions 1 - 5. At step 6, place the oxtails into the slow cooker, add coconut milk, water until the tails are fully submerged, and cover and cook for 6-8 hours until the meat is soft and tender.

Periodically check the tenderness of the meat and add the potatoes and carrots in the final half-hour.

Season with salt and black pepper to taste before turning off the heat, then let cool for 10-15 minutes before serving over rice and refreshing Caribbean Pumpkin Punch.

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beef tail, oxtail curry, jamaican oxtail curry, recipe, caribbean, how to make

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