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Black Garlic Oxtail


1 packet of oxtail

1/2 cup cubed carrots

1/2 cup cubed green beans

1cup assorted peppers

1/2 cup onions

1/2 cup of butter(margarine works just as well)

2 tablespoons curry powder

Garlic ginger paste(if you don't have you could make your own by blending peeled ginger and garlic with some water)


Black pepper

2 grated tomato

1 tablespoon tomato paste

1 tablespoon gravy thickener(optional)


Boil your oxtail, usually boil ours on the brazier for that slow-cooked effect. Once oxtail is ready set aside. Save some stock. In the same pot fry your oxtail until golden brown.

In a separate pan, add butter or margarine. Add onions, carrots, peppers, green beans. Allow these to cool for at least 3 minutes. Set aside.

To the golden brown oxtail add ginger garlic paste, curry powder, salt and black pepper. Pour into tomato and tomato paste. Simmer down until mixer thickens. At this point if your gravy is watery add gravy thickener mixed with some leftover beef stock.

Lastly add the veggies cooked in butter and cook for an extra two minutes. Remove from heat immediately. Do not cover to avoid veggies veggies and from turning brown.

Serve with some rice or bread.

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