Curry Goat

Oxtail & Rasta Pasta Only

Oxtail

Jerk Chicken

Rinse goat pieces and pat dry with paper towels. Place in a large bowl. Squeeze lime or lemon juice over the meat, then add kosher salt, black pepper, minced garlic, grated ginger and the chopped scotch bonnet (use less if you prefer milder heat). Mix thoroughly so marinade coats all pieces. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight to tenderize and flavor the meat.

Trim and season

In a small bowl, combine the curry powder, ground turmeric, ground coriander, ground cumin, ground allspice and brown sugar. Add 2 tablespoons water and stir into a smooth, spreadable paste. Taste carefully and adjust salt or sweetness if desired. This concentrated paste will coat the meat and form the base of the sauce.

Make the curry paste

Remove the marinated goat from the fridge. Add the curry paste to the bowl with the goat and massage it into every piece until evenly coated. Let sit at room temperature for 15–20 minutes while you prepare the pot and other ingredients.

Coat the meat

Heat 2 tablespoons of oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Working in batches if necessary, add the coated goat pieces, shaking off excess paste back into the bowl but keeping it in the pot later. Brown the pieces on all sides, about 3–4 minutes per side, to develop color. Transfer browned pieces to a plate and set aside.

Brown the meat

Reduce heat to medium and add remaining 1 tablespoon oil to the same pot. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Stir in chopped scallions, diced bell pepper (if using), chopped tomato and whole pimento berries. Cook another 2–3 minutes until vegetables soften and flavor develops.

Sauté aromatics

If any residual curry paste remained in the bowl, add it to the pot now and cook, stirring, for 1–2 minutes to bloom the spices and remove any raw-flour or raw-spice taste.

Bloom remaining paste

Pour about 1/2 cup of the stock into the pot and use a wooden spoon to scrape up browned bits from the bottom. Return the browned goat pieces to the pot. Add the remaining stock, thyme sprigs and bay leaf. If the liquid does not come halfway up the meat, add up to 1/2 cup additional water so meat is partially submerged but not fully swimming.

Deglaze and combine

Bring to a gentle boil, then reduce heat to low so the pot simmers gently. Cover with a lid slightly ajar and cook until the goat is tender and the meat pulls away easily from the bone, about 1.5 to 2 hours (time depends on meat age and cut). Stir occasionally and check liquid level; add a splash of water or stock if it reduces too much.

Simmer gently

If using potatoes, add quartered potatoes about 30–35 minutes before the end of cooking so they cook through and absorb curry flavor. Continue to simmer until potatoes are tender and sauce has thickened slightly.

Add potatoes (optional)

When meat is tender, taste the sauce and adjust salt and pepper. To thicken the sauce slightly, remove the lid and raise heat to medium for 8–10 minutes, stirring so sauce reduces and coats the meat. Alternatively, mash a small piece of potato in the pot to naturally thicken the gravy.

Adjust seasoning & thicken

Remove and discard the thyme stems and bay leaf. Stir in chopped cilantro or parsley. Let curry rest 5 minutes off heat before serving to marry flavors.

Finish and garnish

goat meat (bone-in, shoulder/leg)

fresh lime or lemon juice

kosher salt

black pepper

garlic cloves, minced

fresh ginger, grated

scotch bonnet or habanero (stem removed, seeded if desired)

curry powder (preferably Jamaican-style)

ground turmeric

ground coriander

ground cumin

allspice (ground pimento)

brown sugar

water (to form paste)

vegetable oil (or coconut oil)

yellow onion, chopped

scallions (green onions), chopped

bell pepper, diced (optional)

tomato, chopped (or 2 tbs canned diced)

pimento (allspice) berries whole (optional)

beef or chicken stock

water (additional, if needed)

potatoes, medium, quartered (optional)

fresh thyme (sprigs) or 1 tsp dried

bay leaf

salt (to taste)

freshly ground black pepper (to taste)

fresh cilantro or parsley, chopped (for garnish)

Pat oxtails dry with paper towels. In a large bowl rub oxtails with sea salt, black pepper and ground allspice. Add minced garlic, soy sauce, brown sugar and thyme; toss to coat. Add whole scotch bonnet pepper (do not pierce) and cover. Marinate in the refrigerator for at least 1 hour, ideally 4 hours or overnight for best flavor.

Season and Marinate

Remove oxtails from fridge 20 minutes before cooking. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear oxtails in batches, 3–4 minutes per side, until deeply browned. Transfer browned oxtails to a plate and set aside.

Brown Oxtails

Reduce heat to medium. Add the quartered onion and carrot chunks to the pot and sauté for 4–5 minutes until softened and starting to brown. Add the reserved oxtails back to the pot. Pour in beef or chicken stock until oxtails are mostly submerged (about 3 cups). Add the whole scotch bonnet pepper and optional bouillon cube. Bring to a gentle simmer, then cover and reduce heat to low.

Build the Braise

Simmer gently, partially covered, for 2.5–3 hours until meat is very tender and falling from the bone. Check every 45 minutes—if liquid is reducing too fast, add up to 1/2 cup hot water or stock. When done, remove oxtails and strain braising liquid into a saucepan. Reserve 1 cup of the liquid and set aside; the remainder can be reduced to make a rich sauce or discarded.

Braise Until Tender

When oxtails are cool enough to handle, pick meat from the bones with forks into bite-sized pieces. Skim and discard excess fat from shredded meat. You should have approximately 2 cups of shredded oxtail meat for the pasta.

Shred Meat

Bring a large pot of salted water to a rolling boil. Add penne and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cook Pasta

While pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add sliced red and yellow bell peppers and sauté 4–5 minutes until tender-crisp. Add sliced scallions and minced garlic and cook 1 minute more until fragrant.

Sauté Vegetables

Sprinkle creole or jerk seasoning over the vegetables and stir to coat. Adjust salt and black pepper to taste (start with the listed 1 tsp salt).

Season

Reduce heat to medium-low. Pour in 1.5 cups heavy cream and 1 cup of the reserved oxtail braising liquid (or pasta water if you prefer a lighter flavor). Stir and let the cream warm—do not boil—until it begins to thicken slightly, about 3–4 minutes.

Make Cream Sauce

Stir in grated parmesan cheese until melted and smooth. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency. Taste and adjust seasoning with salt and pepper.

Finish Sauce

Add drained penne to the skillet and toss to coat in the cream sauce. Fold in the shredded oxtail meat and gently combine so the meat heats through and becomes incorporated with the peppers and sauce, about 2 minutes. If using, add up to 1/2 cup more reserved reduced oxtail liquid to deepen flavor and loosen the sauce.

Combine Pasta and Oxtail

Continue to toss over low heat for 1–2 minutes until everything is hot and well combined. If the dish seems dry, add a splash of pasta water or cream to loosen.

Warm Through

Plate the pasta into shallow bowls or a large serving dish. Garnish with chopped fresh parsley and additional grated parmesan if desired. Serve immediately with extra cracked black pepper and, if you like heat, sliced scotch bonnet or hot sauce on the side.

oxtails (cut into individual pieces)

sea salt

black pepper (freshly ground)

allspice (ground, pimento)

garlic cloves (minced)

scotch bonnet pepper (whole)

soy sauce

brown sugar (packed)

vegetable oil

yellow onion (large, quartered)

carrots (large, peeled, cut into chunks)

beef bouillon cube (optional)

penne pasta

red bell pepper (sliced into strips)

yellow bell pepper (sliced into strips)

scallions (green onions, sliced)

creole or jerk seasoning

heavy cream

parmesan cheese (freshly grated)

unsalted butter

olive oil

salt

black pepper (to taste)

fresh parsley (chopped, for garnish)

reserved oxtail cooking liquid (reduced, optional for sauce)

crumbled oxtail meat (removed from bones)

Pat the oxtail pieces very dry with paper towels. Season evenly with the kosher salt and freshly ground black pepper. Lightly dredge each piece in the all-purpose flour, shaking off excess; this helps with browning and slightly thickens the braising liquid.

Prep and season

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add the neutral oil and the butter. When the fat is shimmering and butter foams subside, add oxtail pieces in a single layer (work in batches if necessary). Brown on all sides, about 3–4 minutes per side, without crowding, until deep golden. Transfer browned oxtail to a plate and set aside.

Brown the oxtail

Reduce heat to medium. If pan is dry add a splash (about 1 tsp) of oil. Add chopped onion, carrots and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.

Pour in the red wine and use a wooden spoon to scrape up browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 3–5 minutes. (If you do not use wine, proceed using 1 cup of extra beef stock instead.)

Deglaze

Return the browned oxtail and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs and brown sugar. The liquid should come about two-thirds up the pieces; add a bit more stock or water if necessary. Bring to a gentle simmer on the stovetop.

Add liquids and aromatics

Cover the pot with a tight-fitting lid. Transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, about 2.5–3 hours depending on oxtail size. Alternatively, continue to simmer gently on the stovetop over very low heat, maintaining a gentle simmer, for the same time.

Braise

When oxtail is fork-tender, remove the pot from the oven. Transfer oxtail pieces to a plate and tent with foil. Skim excess fat from the surface of the braising liquid with a spoon. Remove and discard bay leaves and thyme stems. If you want a thicker gravy, make a slurry by whisking cornstarch with cold water, then stir it into the simmering liquid and cook on the stovetop over medium heat until thickened, about 2–3 minutes. Taste and adjust seasoning with salt and pepper.

Finish the sauce

Return oxtail to the sauce to warm through briefly, spooning sauce over the pieces. Garnish with chopped fresh parsley and a light sprinkle of lemon zest if using. Serve hot over creamy mashed potatoes, polenta, buttered noodles, or with crusty bread to soak up the sauce.

Serve

Oxtail often improves after a day in the refrigerator as flavors meld. Store cooled oxtail and sauce in an airtight container for up to 3–4 days, or freeze for up to 3 months. Reheat gently on low heat, adding a splash of stock if sauce has thickened too much.

Make-ahead and storage

oxtail, cut into segments

freshly ground black pepper

all-purpose flour

neutral oil (vegetable or canola)

yellow onion, large, chopped

carrots, peeled and cut into 1-inch pieces

celery stalks, cut into 1-inch pieces

garlic cloves, smashed

tomato paste

red wine (optional, sturdy dry red)

beef stock (low-sodium preferred)

Worcestershire sauce

bay leaves

fresh thyme sprigs

brown sugar (optional, balances acidity)

fresh parsley, chopped

lemon zest (optional, brightens)

cornstarch (for thickening, optional)

cold water (for slurry, optional)

Roughly chop scallions and peel garlic. Remove stems from the scotch bonnet peppers and, if desired, remove seeds to reduce heat. In a food processor or blender combine scallions, garlic, thyme, parsley, scotch bonnet peppers, ground allspice, cinnamon, nutmeg, dark brown sugar, soy sauce, lime juice, vegetable oil, apple cider vinegar, salt and black pepper. Pulse and blend until you have a coarse, slightly pasty marinade — about 30–60 seconds. Scrape down sides and blend again to fully combine. Taste carefully and adjust salt or sugar if needed.

Prepare and blend

Reserve about 1/3 cup of the marinade in a small bowl to use for basting while cooking. This ensures you have a clean portion if you want to use it during grilling (optional: bring reserved marinade to a simmer for 2–3 minutes to reduce rawness if you’ll baste during cooking).

Make small slashes in the thickest parts of each chicken piece (2–3 shallow cuts) to help the marinade penetrate. Place the chicken pieces in a large zip-top bag or non-reactive container. Pour the remaining marinade over the chicken, making sure each piece is well coated. Massage the marinade into the cuts. Seal or cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Marinate the chicken

About 30 minutes before cooking, remove the chicken from the refrigerator and let it sit, covered, to come closer to room temperature. Preheat your grill to medium-high (about 375–425°F / 190–220°C). If using an oven, preheat to 400°F (200°C) and plan to roast on a rack.

Bring to room temperature

For grilling: Oil the grates lightly. Place chicken skin-side down over direct heat to sear for 4–6 minutes until nicely browned, then move to indirect heat, cover, and continue cooking for 20–30 minutes, turning occasionally and brushing occasionally with the reserved (and optionally simmered) marinade, until internal temperature reaches 165°F (74°C) near the bone. For oven: place chicken on a wire rack set over a rimmed baking sheet and roast for 35–45 minutes, basting once or twice with reserved marinade, until internal temperature reads 165°F (74°C) and skin is crisp.

Grill or roast

If you want a bit more char after roasting, finish under a broiler for 2–4 minutes watching closely to avoid burning.

Transfer the cooked chicken to a platter and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute.

Rest

Before serving, brush the chicken lightly with the remaining oil if desired for shine, sprinkle with chopped cilantro or parsley, and serve with lime wedges. Accompany with mango salsa, rice and peas, fried plantains, or a simple green salad.

Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through or slice and use cold in salads or sandwiches.