Curry Oxtail with Rice

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.

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.