A rich, slow-cooked curry perfect with rice, roti, or as a flavorful leftover meal.
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Last Sunday, I made a spread that included curry oxtail, jerk chicken, stewed beef, and rice and peas for lunch. While stewed oxtail would have been an easy fallback, I already had a recipe for that—and I wanted something different. I needed a dish that fit seamlessly into the menu but could also stand alone as leftovers with roti or rice. The idea of curried oxtail has been all over social media lately, and while it’s not exactly traditional in Trinidad, I was inspired to give it my own Trini twist.
Unlike curried chicken, this dish doesn’t carry a light or mild curry flavor. Similar to curried goat, it’s not difficult to make—it just takes a bit of patience and the right balance of ingredients. Oxtail has a deep, beefy richness that can stand on its own, so the curry should enhance—not overpower—its natural flavor. The result? A robust, flavorful, fall-off-the-bone dish that brings something exciting and unexpected to the Sunday table.
Why You’ll Love This Recipe
- Unique Twist on a Classic: Traditional oxtail gets an upgrade with bold curry spices.
- Perfect for Sunday Lunch or Leftovers: Serve with dhalpuri or rice, and enjoy the leftovers even more the next day.
- Flavorful & Filling: Slow-cooked to perfection, each bite is rich, tender, and satisfying.
- Easy to Make Ahead: This curry tastes even better after sitting overnight, making it perfect for meal prep.
Ingredients You Will Need
Here’s what you’ll need to make this unforgettable curry oxtail:
- Oxtail: A flavorful, gelatin-rich meat that becomes tender and delicious when slow-cooked.
- Green Seasoning: Adds depth and that signature Caribbean flavor; divided for seasoning and cooking. View Recipe Here.
- Salt and Black Pepper: For seasoning the meat.
- Curry Powder: Choose a good-quality Caribbean blend for the best results.
- Duck and Goat Curry Powder (Ground Masala): Adds depth and heat; commonly found in West Indian groceries.
- Turmeric: Adds a beautiful color and earthy note.
- Onion and Hot Pepper: For sautéing and building the curry base.
- Scallions and Thyme Sprigs: Essential aromatics for authentic Trini flavor.
- Tomato: Adds acidity and richness.
- Culantro or Celery Leaves: Stirred in at the end for a fresh, herby finish.
Note: Duck and goat curry (ground masala) is sold in West Indian groceries across Brooklyn and Queens, NY (Liberty Ave.), or you can pick it up on your next trip to Trinidad. If unavailable, simply use additional curry powder.
🥄 How to Make Trini Style Curry Oxtail
- Clean and season the oxtail the day before for best flavor.
- Let the curry “cook out” properly until fragrant and grainy before adding meat.
- Be patient while it simmers—it takes time, but it’s worth every minute.
- Serve hot with paratha roti, dhalpuri, or a bed of steaming rice and fried plantain or a salad on the side.
Tips for Success
- Marinate Overnight: Deepens the flavor and tenderizes the oxtail.
- Don’t Rush the Curry Base: Letting the curry mixture cook until grainy is key to unlocking flavor.
- Low and Slow Wins: Simmer gently for the most tender meat.
- Use Fresh Herbs: Fresh thyme and culantro brighten the dish at the end.
Variations
- Spicy Curry Oxtail: Add more hot pepper or a touch of Caribbean pepper sauce.
- Add Veggies: Toss in fresh pigeon peas or potato during the last hour of cooking.
- Pressure Cooker Version: Cut the cooking time in half by using a pressure cooker—just adjust the liquid accordingly.
Equipment Needed
- Heavy-bottomed or iron pot
- Mixing bowls
- Sharp knife and cutting board
- Measuring spoons
- Tongs or wooden spoon for stirring
- Ladle for serving
Health and Nutrition Info
This dish is deeply flavorful and hearty. While it’s rich and comforting, you can easily adjust it for different dietary needs:
- Dairy-Free: Naturally dairy-free.
- Gluten-Free: Ensure your curry powders are gluten-free.
- High-Protein: Oxtail is a protein-rich cut, perfect for a nourishing meal.
- Low-Carb Option: Serve with roasted vegetables or a green salad instead of rice or roti.
FAQ: Trini Style Curry Oxtail
Is curried oxtail traditional in Trinidad?
Not traditionally, but it’s becoming popular thanks to social media. This version maintains a Trini-style curry base with authentic local flavors.
Can I use a different curry powder?
Yes. If you don’t have duck and goat curry powder, just use more regular curry powder—but for the best flavor, try to find the traditional masala version. You can also try a Jamaican brand of curry powder for a nice variation.
How do I know when the oxtail is fully cooked?
The meat should be fork-tender and almost falling off the bone (but not falling off the bone–we all like a nice chewy texture–or not? 🙂 ). Simmer until it reaches that point, even if you need to add more water.
Can I make this ahead?
Absolutely. In fact, the flavor deepens overnight and tastes even better the next day. It will stay several days in the fridge–I cooked this particular curry oxtail on Sunday and had it for dinner tonight (Thursday) with rice and a carrot salad. You may have seen it on my IG stories. It was so flavorful!
Trini-Style Curry Oxtail
Ingredients
- 3 lbs oxtail pieces cleaned
- 6 tbsp green seasoning divided
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 4 tbsp extra virgin olive oil
- 3 tbsp curry powder
- 2 tsp duck and goat curry powder
- 2 tsp turmeric
- 1 onion chopped
- Hot pepper to taste
- 4 scallions
- 4 thyme sprigs
- 1 tomato chopped
- ¼ cup chopped culantro or celery leaves
Instructions
- Clean the oxtail: Have your butcher cut the oxtail into 1-inch pieces. Remove excess fat. Soak with the juice of ½ lime or lemon (or vinegar), rinse thoroughly, and drain.
- Marinate: Season with 3 tbsp green seasoning, salt, and pepper. Cover and refrigerate up to 24 hours.
- Make the curry paste: In a bowl, combine curry powder, duck and goat curry powder, 3 tbsp green seasoning, and ½ cup water.
- Cook the curry: Heat oil in a heavy-bottomed pot. Add onions and hot pepper; cook until brown on the edges. Add curry paste and cook 3–5 minutes until thick and fragrant.
- Add oxtail: Stir in oxtail, tomato, scallions, and thyme. Cook uncovered on medium heat, stirring for 3–5 minutes. Cover, reduce to medium-low, and cook until all natural juices evaporate (about 20 minutes), stirring often.
- Simmer: Add 6 cups hot water or enough to cover meat. Bring to a boil, reduce to a simmer, and cook for 1–2 hours until meat is tender. Stir every 15 minutes. Add more water if needed.
- Finish: Stir in chopped culantro or celery leaves, taste for salt, and adjust as needed.
- To Reheat: Place in a saucepan with a splash of water, bring to a boil, and simmer for 1–2 minutes.
Nutrition
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