Caribbean Oxtail Curry

Recipe brought to you with the help of our friends at Massel 


  • 1k Oxtails 
  • 2 tbsp curry powder
  • 2 tbsp veg oil
  • 1 tin of diced tomato 
  • 1 brown onion, diced
  • 5 cloves garlic, chopped 
  • 15g ginger, chopped 
  • 1 tbsp tomato paste
  • 1 scotch bonnet pepper, whole
  • 1 tsp allspice 
  • 4 sprigs thyme
  • 1 ltr beef stock (we use Massel) 
  • 1 tsp salt
  • Pinch of black pepper
  • Black-eyed peas


  1. Heat your cassoulet dish over a medium heat. Add your sunflower oil before your oxtail. Ensure to brown off on all sides before removing from the pan. 
  2. Add your onions, garlic, ginger and cook until translucent.
  3. Now add your curry powder, all spice, thyme and cook out for about 2 minutes.
  4. Add your tomato paste and brown off. Now add your oxtail back to the pan and cover beef stock. Bring to the boil and then reduce to a simmer and slowly cook for about 4 hours.
  5. When it’s about ready to come off, season to taste.
  6. Enjoy with some rice and peas.
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