Oxtail and Butter Beans

I don't often see oxtails at the market. What do you suggest as a replacement?

Jamaican here. No need to add curry as an ingredient. I like browning my oxtails without oil. Naturally, oxtails have a lot of oil. Once the oxtails are browned…place oxtails with the seasonings in a pressure cooker for 20 minutes…remove the natural juices and place in freezer to coagulate oil from gravy for 15 minutes. Continue the recipe with gravy and oxtails as shown in the recipe. A touch of Sweet Baby Ray is the key…

Browning the oxtail is simply oil in the pan add the oxtail and stir a few times for about 5-10 minutes this helps to release the natural flavor of the oxtail during the process of boiling it after to tenderness. Trust me this step is crucial and will provide an even more delicious taste. I'm Jamaican, take it from me and you don't need to add any curry powder and you can use molasses instead of worcestsire and browning sauce for a true authentic Jamaican country style oxtail. ketchup instead

Short Ribs are a decent substitute for Oxtails

I am Jamaican born living in the us we use a whole scotch bonnet pepper in everything we cook my advice don't cut them two scotch bonnet in 4 lbs of oxtails is a very spicy pot use them but don't burst them . as i said before i cook with pepper but don't cut it open .your family not gonna enjoy that oxtails there mouth will be on gire instead.

I have also used short ribs or lamb shanks instead of oxtails and dried lima butter beans which were soaked overnight. I use a Dutch Oven start on the stove and after I bring it to a boil place it in a 325 F oven for 2 1/2 hours. I don't add the brown sauce or scotch bonnets. I use 2 tablespoons better then boullion beef paste instead of chicken and add two diced carrots. Very hearty and tasty. delicious the 2nd day.

English cut short ribs with the bone should work just fine.

A good oxtail needs to be slowly cooked for much longer than this recipe suggests. Four hours on Saturday, overnight in the fridge and three hours on Sunday. Low temperature the whole time.

When I lived in MA, just outside Boston, The local Whole Foods Market had a freezer of 'dog food'. In there, I found oxtails, liver, kidneys ... all the offal that Americans tend to feed their animals, but not themselves. the oxtails were cheap, and very good.

I love this recipe! I’ve made it and found it to be delicious with both oxtail and beef short ribs. It took a bit longer than the three hours to get the fall-of-the bone tenderness with the oxtail. I use habaneros or serranos is place of scotch bonnet peppers. I like to add an extra can of butter beans and serve with coconut rice. Makes fantastic leftovers! This is a fan favorite amongst my circle of friends.

What would be a reasonable substitute for "Jamaican curry powder"? What gives a curry powder a Jamaican flavor?

I have the same question (kosher kitchen here, so can't get anythign from the back end of the cow); I am contemplating (extremely non-traditional) flanken, as being beefy, fatty, and bony like oxtail.

Flanken would be good instead of oxtail. Beef shank? Short ribs? And instead of canned butter beans, make your own and add some of the bean cooking liquor to the stew!

Beef neckbones are a great substitute for oxtail, and FAR cheaper. Easy to find at any Asian supermarket I’ve been.

I use beef neck bones instead of oxtail.