Jamaican Oxtails with rice & Peas!

In the vibrant, rhythmic heart of Jamaica, oxtails have long stood as a testament to the island's culinary ingenuity, a dish that turns humble beginnings into a rich, bold statement on the plate. The story of Jamaican oxtails begins in the crossroads of necessity and creativity, a narrative echoed across many cultures where tough, less desirable cuts of meat are transformed through slow cooking into something extraordinary. It’s the kind of dish that tells a story about its people – resourceful, proud, and deeply connected to their roots. The oxtail, with its tough muscle and sinew, demands patience and skill, simmered slowly until it yields tender, flavorful meat that slips effortlessly off the bone.

But the true soul of Jamaican oxtails lies not just in the meat but in the symphony of flavors that accompany it. The dish encapsulates the essence of the island's culinary landscape – a fusion of African, Spanish, British, and Indian influences. It's marinated in a melody of scotch bonnet peppers, thyme, and allspice, each ingredient a chapter in Jamaica's storied culinary history. When simmered, the oxtails create a rich, deeply flavored gravy that's bold yet nuanced, much like the island's own history. This dish doesn't just nourish; it resonates, carrying with it the resilience and vibrancy of Jamaica's heritage. In every bite, there's a tale of survival, adaptation, and the unyielding joy found in a culture that has mastered the art of turning the ordinary into the sublime.I hope you dig! 🤘🏼 Adam

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Stuff I Use...

Jerk Paste

Oxtail Seasoning

Dried Pigeon Peas

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Yield: 4-6

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Jamaican Oxtails with Rice & Peas

Prep time: 25 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 25 M

Ingredients

Beef Oxtails

• 4-5 pounds Beef Oxtails, cut in 2-3 inch pieces
• 1 1/2 cups Jerk Paste
• 1/4 cup Sugar, more to taste
• 4 Garlic Cloves, minced
• 2-inch Ginger Knob, minced
• 4 Scallions, chopped
• 12 Whole Allspice, crushed
• 4 Fresh Thyme Sprigs
• 1 Scotch Bonnet Pepper
• 2 Fresh Bay Leaves
• 1 Tbsp Jamaican Oxtail Seasoning *see below
• Neutral oil, as needed
• 1 Yellow Onion, sliced thin
• 2 1/2 quarts Chicken Stock (10 cups)
• Black Pepper, to taste
• Kosher Salt, to taste

Coconut Rice

• 1 Scallion, medium diced
• 1 1/2 cups Jasmine Rice
• 4 Tbsp Unsalted Butter
• 2 cups Pigeon Pea Broth (supplement with water as needed)
• 10 Tbsp Coconut Milk
• 1 1/2 Tbsp White Sugar
• 1 Scotch Bonnet Chili
• 1 Tbsp Ginger, minced
• 1 Tbsp Garlic, minced
• 2 Fresh Thyme Sprigs
• 1 Fresh Bay Leaf
• Kosher Salt, to taste
• 1/2 cup Cooked Pigeon Peas

Peas

• 1/2 cup Pigeon Peas, dry
• 2 Fresh Bay Leaf
• 3 inch Ginger Knob, halved
• 1/2 Garlic Head
• 1 Scallion, cut in thirds
• 1 Scotch Bonnet Pepper
• Water, as needed
• 1 Fresh Thyme Sprig

Instructions

Beef Oxtails

1. To prepare flavorful jerk oxtails, start by trimming excess fat, leaving about ⅛-inch fat cap. Create a marinade by mixing jerk seasoning, sugar, garlic, ginger, scallions, crushed allspice, thyme, scotch bonnet, bay leaf and oxtail seasoning in a bowl. Coat the oxtails in this marinade and let them rest in a non-reactive container for overnight or up to 3 days.
2. When ready to cook, heat oil in a Dutch oven until hot but not smoking. Scrape off excess marinade from the oxtails and sear them in batches, ensuring they're browned on all sides, about 3 minutes per side. Avoid overcrowding the pan. After searing, reserve the oxtails aside.
3. While searing, slice an onion. After all oxtails are seared, add the onion and leftover marinade to the pot, cooking for 5 minutes. Then deglaze the pot with ½ cup of stock. Return the oxtails to the pot, add the remaining stock, and simmer on medium-low heat for 3 to 4 hours until the oxtails are tender. After 2 hours, taste and adjust the spice level by removing or bursting the scotch bonnet.
4. Before serving, garnish with diagonally sliced scallions. Serve the tender, flavorful oxtails with rice and peas for a complete meal.

Coconut Rice

1. Begin by medium dicing the green onion. Place jasmine rice into a medium pot. Rinse the rice 2 to 3 times to remove excess starch and then drain.
2. Pour in pigeon pea broth and coconut milk. Sprinkle in white sugar and stir. Add the scallion, minced ginger, thyme sprigs, and scotch bonnet chili. Adjust seasoning as needed. Set the pot on medium-high heat and bring to a boil, stirring to prevent sticking.
3. Once boiling, cover with a tight-fitting lid and reduce heat to low. Cook for 20 minutes. After 20 or so minutes, add the cooked pigeon peas on top of the rice. Cover for an additional minute to warm the peas.
4. Remove the lid, discard the aromatics, and fluff the rice with a fork. Season to taste with salt and serve immediately, preferably with oxtails.

Peas

1. Combine all ingredients in a small pot and bring to a boil over high heat. Reduce heat to medium and simmer for 45 minutes until just tender then season to taste with salt. Remove from heat and discard all aromatics. Be sure to reserve the liquid. Reserve the liquid and peas separately.

Adam's Notes

• Jamaican Oxtail Seasoning (Paprika, Cayenne, Celery Seed, Allspice, Thyme, Garlic Powder, Onion Powder sometimes Turmeric).
• This recipe is a riff off of Chef Kwame Onwuachi's recipe for Jamaican Oxtails.

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