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The ingredients needed to cook Jamaican Jerk/Curry Oxtails:
- Provide 1 Oxtails
- Provide 1/2 tbsp black pepper
- Prepare 1/2 tsp (Lawry's) season salt
- Prepare dash crushed red peppers
- Provide 1 can tomatoes
- Provide 1 tsp cilantro leaves
- Use dash cayenne peppers
- Provide tsp jerk/curry season (dry)
- Provide tsp hot jamaican jerk season
- Provide tsp mild sweet chili sauce
- Use 1 cup onion diced
- Prepare 1 cup red pepper diced
- Prepare 1 cup green pepper
- You need tbsp Lea &Perrins Worcestershire sauce
Instructions to make Jamaican Jerk/Curry Oxtails:
- Trim fat from Oxtails, season with hands, rubbing and tossing each piece with the following: black pepper, (Lawry's) season salt, crushed red peppers, canned diced tomatoes, teaspoon cilantro, cayenne pepper, teaspoon jerk/curry season (dry), teaspoon hot Jamaican jerk season, teaspoon mild sweet chili sauce,1 cup diced onion, red and green peppers, 2 tablespoon Lea & Perrins Worcestershire sauce. Marinate 2 hours preferably over night.
- In an 8 to 12 quart pot, bring water, just enough to cover meat to a boil for two hours, keeping seasoned boiled water, transfer into a deep foil pan and cook in preheated oven on 375 for 4 hours or until desired tenderness.
- Slow cooking will absorb all of the flavors, being careful not to add too much Jerk and Curry season, as this can be very spicy.
- Serve Oxtails over rice, with a side of collard greens and Jamaican cornbread.
- Prep Time: 30 minutes
- Total Cook Time: 5 to 6 hours
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