BEST Jamaican Oxtail Rasta Pasta| Easy Homemade Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide rich flavor.

Clean the oxtail using lemon juice and vinegar.

Season the oxtail with black pepper, meat tenderizer, seasoned salt, cayenne pepper, and garlic powder; marinate overnight or for at least 1-2 hours.

Heat oil in a large pot over medium-high heat; add the oxtail and braise for 10 minutes on one side.

Flip the oxtail and braise for another 10 minutes on the other side.

Add 4 cups of hot water to the pot with the oxtail and seasonings; cover and lower the heat to medium.

Cook the oxtail for about 2 hours, checking occasionally to ensure it’s not sticking and that it’s cooking well.

After 1 hour, check the oxtail; it should be getting softer. Do not add more water at this point.

After 1 hour and 30 minutes, add 4 tbsp of soy sauce, 4 tbsp of ketchup, and 1 tsp of brown sugar to the pot; mix well and let it simmer for another 30 minutes.

If the gravy is low, add a little more hot water to ensure everything cooks properly; cover and continue cooking for another 30 minutes.

Check if the oxtail is tender by seeing if the meat lifts off the bone easily; taste to ensure seasoning is good.

If tender, let it simmer on low heat for an additional 5 minutes.

In a separate pot, boil 4 cups of water for the penne pasta; add 3 cups of pasta and a bit of salt to the boiling water.

While the pasta cooks, prepare the sauté for the rasta pasta using oil, red, green, and yellow bell peppers, and other ingredients.

Cooking Techniques

Equipment Needed

Spice Level: