I have only eaten oxtail 3 times in the past 10 plus years. That is quite out of whack ratio to say the least. One thing for sure if cooked right it makes for a fall of the bone recipe. I wanted for a while to make oxtail but since my mum had never made it I was not to sure about the spices to use until 3 weeks ago I made my Goan Jeerem-Meeram dry spice mix to cook my Chicken Meatballs Recipe and a blogger friend asked me about how many ways the Jeerem-Meerem spice mix could be used. That is when my tubelight came on( Indian slang for “brain wave or finally got it“) and decided to use it to make my Oxtail Curry. Goan’s use this spice mix a lot by tweaking the basic mix for meats and fish. Oxtail is very popular in many countries including the US and Mexico.
Since the oxtail has a lot of fat I wanted to cook in its own fat. For this I just marinated the meat with the spice mix along with fresh ginger, garlic, vinegar, tomatoes and onions before I cooked it in the pressure cooker. Pressure cooker are the “NEW IT” in American kitchens. This recipe can be used for making Oxtail in the crock-pot, slow cooker or dutch oven.
If you are a Goan looking for Ard Mas(Bone Meat) Recipe you can use pork meat and follow the same recipe.
Serving Size: 6-8
8 lbs of Oxtail
2 tbsp of jeerem meerem spice mix
1.5″ of grated ginger
8 cloves of grated garlic
2 tsp vinegar
1/4 tsp of sugar
3 ripe tomatoes chopped
2 medium onions chopped
1.5 cup water
salt to taste
Wash the meat, trim the excess fat.
Apply all the above ingredients and let marinate for 2-4 hrs or more before adding water into the pressure cooker and cooking it for 7 whistles about 45 minutes.
Let cool and the pressure be released before opening the cooker.
Slowly skim off all the visible fat before serving.
Serve with white rice, or soak the mouth-watering gravy with some hot bread. You can add boiled potatoes or serve it with country potatoes on the side.
Time Required for different Cooking Methods of Oxtail:
Crockpot: 2-3 hours by adding 2-3 cups of water
Dutch Oven: 350F for 3-4 Hrs
Slow Cooker: 8 Hrs or overnight on low setting OR 3-4 Hrs on high
Stove Top: 2-3 Hrs covered on medium heat add 2-3 cups water