Jamaican Style Oxtail, Gungo Rice & Peas, Sweet Plantains (full meal) quick & delicious!

butter beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and have a similar texture.

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs are more affordable and provide a different but flavorful option.

Wash the oxtail and trim most of the fat.

Season the oxtail with salt, black pepper, jerk seasoning, and rib rub.

Add Browning (caramelized sugar) to give the meat a brown color.

Mix the oxtail with the chopped ground seasoning.

Optionally, cover and marinate the oxtail for better flavor, or proceed to cook immediately.

In a thick Dutch pot, add a bit of cooking oil.

Sear the oxtails on both sides to lock in flavors and render fat.

Add fresh seasonings and hot water to the pot, then cover and cook on low heat until tender, about 1.5 to 2 hours.

For the rice and peas, add fresh gunga peas and garlic to a pot with freshly blended coconut milk, then mix and cover to cook until soft, about 40 minutes.

Season the cooked peas with thyme, Scotch bonnet pepper, salt, jerk seasoning, sugar, and butter, and adjust flavors as needed.

Add rice to the seasoned peas, mix, cover, and steam on low heat for 20 to 25 minutes.

Check the oxtails after about 2 hours; they should be tender.

Add ketchup, bell peppers, and a whole Scotch bonnet pepper to the oxtails, then cook for an additional 15 minutes.

Serve the oxtails with the gunga rice and peas and sweet plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary