How To Make Jamaican Sunday | Oxtail | Gungo Peas and Rice | Step-by-Step | Eat and Sip Net Recipe
Recipes in this Video
Ingredients
- ●2 cups long-grain rice
- ●1 can (15 oz) gungo peas (pigeon peas), drained and rinsed
- ●4 cups coconut milk
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp thyme
- ●1/2 tsp allspice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 green onions, chopped
- ●1 Scotch bonnet pepper (whole, optional)
Instructions
- 1Rinse the rice under cold water until the water runs clear, then drain.
- 2In a large pot, combine the coconut milk, gungo peas, chopped onion, minced garlic, thyme, allspice, salt, and black pepper.
- 3Bring the mixture to a boil over medium heat.
- 4Add the rinsed rice to the pot and stir well to combine.
- 5If using, add the whole Scotch bonnet pepper to the pot for flavor (do not cut it).
- 6Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 7Remove the pot from heat and let it sit, covered, for an additional 5-10 minutes to allow the rice to steam.
- 8Remove the Scotch bonnet pepper (if used) and fluff the rice with a fork.
- 9Garnish with chopped green onions before serving.
Equipment
Jamaican oxtail stew is a beloved dish that reflects the island's rich culinary heritage. Traditionally made with slow-cooked oxtail, it combines a variety of spices and vegetables, creating a hearty and flavorful meal. This dish is often enjoyed during family gatherings and special occasions, showcasing the warmth and hospitality of Jamaican culture. Today, it has gained popularity beyond Jamaica, appearing on menus worldwide as a comforting and delicious option.
Ingredients
- ●oxtail
- ●olive oil
- ●onions
- ●garlic
- ●ginger
- ●thyme
- ●allspice
- ●scotch bonnet pepper
- ●carrots
- ●celery
- ●tomatoes
- ●beef broth
- ●soy sauce
- ●bay leaves
- ●black pepper
- ●salt
Instructions
- 1Heat olive oil in a large pot over medium-high heat until shimmering.
- 2Season oxtail with salt and black pepper, then brown in batches until golden on all sides, about 8-10 minutes per batch.
- 3Remove oxtail and set aside; add onions, garlic, and ginger to the pot and sauté until softened, about 5 minutes.
- 4Stir in thyme, allspice, and scotch bonnet pepper; cook for 1 minute until fragrant.
- 5Add carrots and celery; cook for another 3-4 minutes, stirring occasionally.
- 6Return oxtail to the pot; add tomatoes, beef broth, soy sauce, and bay leaves.
- 7Bring to a boil, then reduce heat to low and cover, simmering for 2-3 hours until oxtail is tender.
- 8Check occasionally, adding water if necessary to keep the meat submerged.
- 9Once tender, remove oxtail and set aside; skim excess fat from the surface of the stew.
- 10Increase heat to medium-high and reduce the sauce for 10-15 minutes until thickened.
- 11Return oxtail to the pot, stirring to coat in the sauce; cook for another 5 minutes to heat through.
- 12Serve hot with rice and peas or dumplings.
Ingredient Alternatives
oxtail
Healthier: beef shank
Cheaper: chicken thighs
Chicken thighs are more affordable and still provide a rich flavor.
beef broth
Healthier: vegetable broth
Cheaper: water with bouillon
Bouillon is a cost-effective way to add flavor.
Techniques
Equipment
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