How To Cook Soft & Tasty Jamaican Oxtail With Rice & peas

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are lower in fat and more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more budget-friendly.

Clean excess fat from oxtail and season with complete seasoning, paprika, black pepper, onion powder, and garlic powder.

Marinate oxtail for a few hours or proceed to cook immediately.

Fry oxtail for 3-4 minutes on each side in hot oil made from excess fat.

Saute minced garlic in leftover oil for about a minute.

Blend seasoning with a little water to make a smooth paste.

Add blended seasoning to the pot along with half cup of ketchup and enough water to create a sauce.

Bring the sauce to a boil, then pour it over the oxtail pieces, adding extra water to cover them.

Cover the pot and let oxtail cook on low heat for over three hours, adding more water as needed.

After five hours, check for tenderness and adjust seasoning as necessary.

For rice and peas, soak 16 ounces of dry kidney beans in 5 cups of water for four hours.

Cook beans with 3 extra cups of water and 2 bouillons until soft.

Add 2 and a half cups of coconut milk, crushed garlic, scotch bonnet pepper, thyme, spring onion, and 2 teaspoons of allspice to the beans.

Add rice to the boiling liquid and cook on low for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: