Jamaican Jerk/Curry Oxtails

1. 1

   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.

2. 2

   Marinate 2 hours preferably over night.

3. 3

   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.

4. 4

   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.

5. 5

   Serve Oxtails over rice, with a side of collard greens and Jamaican cornbread.

6. 6

   Total Cook Time: 5 to 6 hours

* Per serving · 4 servings · Values may vary.