Jamaican Jerk/Curry Oxtails

• 1 Oxtails
• 1/2 tbsp black pepper
• 1/2 tsp (Lawry's) season salt
• dash crushed red peppers
• 1 can tomatoes
• 1 tsp cilantro leaves
• dash cayenne peppers
• tsp jerk/curry season (dry)
• tsp hot jamaican jerk season
• tsp mild sweet chili sauce
• 1 cup onion diced
• 1 cup red pepper diced
• 1 cup green pepper
• tbsp Lea &Perrins Worcestershire sauce

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. Marinate 2 hours preferably over night.
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. 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. Serve Oxtails over rice, with a side of collard greens and Jamaican cornbread.
6. Prep Time: 30 minutes
7. Total Cook Time: 5 to 6 hours

black pepper, salt, red peppers, tomatoes, cilantro, cayenne peppers, curry, season, sweet chili sauce, onion, red pepper, green pepper, worcestershire sauce

Taken from cookpad.com/us/recipes/346263-jamaican-jerkcurry-oxtails (may not work)