The Main Ingredient: Curried Oxtail

Curried Oxtail & Beans — A Z Eats Signature Dish
Where flavor simmers slow and boldness rises to the top.

Bestie. Let’s talk oxtail.
This ain’t your quickie dinner. This is deep soul food. A recipe for when you're feeling lush, spicy, and rooted. When you're craving a pot that hugs you back. This Curried Oxtail & Beans recipe is one for the books—and the belly. It’s rich. It's bold. It's slow-cooked love with a dancehall twist. Let’s cook.

Ingredients:

• 2.5 – 3 lbs oxtail (cleaned and trimmed)

• 1–2 tbsp curry powder (plus more for seasoning oil)

• 1–2 tbsp Z Eats Green Seasoning

• 1 tbsp Z Eats Jerk Marinade

• 1 tbsp Z Eats All-Purpose Meat Seasoning

• 3–4 cloves garlic, smashed or minced

• 1–2 tbsp oil (vegetable or your fave)

• 1 medium onion, chopped

• 2 stalks scallion, chopped

• 1 sprig thyme

• 1 medium carrot, sliced into coins

• 1 Irish potato, diced small

• 1 can broad beans (rinsed and drained)

• 3–4 cups beef broth, vegetable broth, or water

Instructions:

1. Season with Soul:
In a big bowl, toss oxtail with your Z Eats Green Seasoning, Jerk Marinade, All-Purpose Seasoning, curry powder, garlic cloves, and a drizzle of oil. Let it marinate—at least an hour, but overnight if you want it extra righteous.

2. Burn the Curry (Jamaican Style):
Heat a splash of oil in a heavy-bottomed pot. Add a little extra curry powder and stir till the oil runs golden and fragrant. Toss in the minced garlic—just a few seconds—then in goes your seasoned oxtail. Let it brown on all sides like it just came back from vacation.

3. Slow & Low, Baby:
Once browned, turn the heat down to medium. Let the oxtail sizzle and sear a little longer—about 10 minutes. Then pour in enough broth or water to just cover the meat. Cover your pot, turn the heat down to low, and let it do its thing for 1.5 to 2.0 hours. Stir occasionally, check on it, and show it some love.

4. Build the Magic:
When the meat’s almost fall-off-the-bone tender, stir in your broad beans, carrot, diced Irish, onion, scallion, and thyme. Cover and let simmer for another 15-20 minutes, or until the gravy thickens up and the veg is tender but not mushy. Taste and adjust seasoning if needed.

5. Serve & Slay:
Plate it with white rice, rice & peas, or roasted breadfruit if you’re feeling island bougie. Spoon that rich, golden gravy all over and garnish with a little fresh thyme or scallion.

Bestie Notes:

• Want it spicier? Add scotch bonnet in the simmer stage—but don’t burst it if you want flavor without heat.

• If you have a pressure cooker, you can speed things up—but bestie, nothing beats that low & slow magic.

This is a moment. A flex. A taste of home, wherever you are.
When you make it—send pics, because I already know it’s giving rich, spicy, and irresistible.

Z Eats Curried Oxtail & Beans.
Your pot just got blessed.