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!
- 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
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