Jerk Oxtails with Rice & Peas

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Jerk Oxtails with Rice & Peas

I have a special place in my heart for oxtails and all things “jerked”. I’m in love with the warm spices and heat that jerking provides to anything.

I have an even deeper special place in my heart for all things braised because it takes tough pieces of meat and makes them tender pieces of love.

My jerk oxtails recipe sings songs like Bob Marley and the Wailers, Steel Pulse or Barry Levington!

The rice and peas have been certified by my Jamaican family I met in college. They wanted to give me a DNA test to see if I had Jamaican in my blood because there was no way an American boy could cook their food that good!

These will be some of the best oxtails you ever had!

Jerk Oxtails

jerk oxtails Cooking Tips:

I use Walkerwood’s or Grace hot & spicy. If you’re not a fan of spicy do NOT get the spicy version go with the mild.

Can you make ahead?

Freezer: After oxtails cools, place in an airtight container place in the freezer for 6 months max.

Fridge: Oxtails: After oxtails cools, place in an airtight container place in the fridge for 7 days max.

Rice and Peas: After rice and peas cools, place in an airtight container place in the fridge for 7 days max.

Reheating: Oxtails: Pop in a 350-degree oven for 10-15 minutes.

Rice and Peas: Bring a small amount of water or milk to a boil and stir in rice and peas, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.

Jerk Oxtails Rice & Peas

Recipe Video:

Substitution Options:

To cook in oven: Cook in a pot, covered, pop in a 325-degrees oven for 5 hours.

To cook in a crock pot: Cook on low for 6 hours.

what to serve with Jerk Oxtails?

Meal Ideas:

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Recipe:

Jerk Oxtails Rice & Peas
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Jerk Oxtails with Rice & Peas

Course Main Course
Cuisine caribbean, Jamaican
Keyword oxtails
Total Time 3 hours
Servings 4 persons
Author Kenneth

Ingredients

Jerk Oxtails:

  • 8-12 oxtails
  • kosher salt to taste
  • black pepper to taste
  • 10 oz. Walkerwood’s or Grace Jerk Paste
  • 12 cloves garlic peeled
  • ½ teaspoon dry thyme or 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cups unsalted stock (vegetable, chicken or beef)

Rice & Peas:

  • 3 tablespoons unsalted butter
  • 1 onion chopped
  • 2 cups basmati or white long grain rice rinsed
  • 13 oz. can full coconut milk add water to equal 2 cups
  • 2 cups unsalted chicken stock
  • 15 oz. canned red beans drained
  • ½ teaspoon dry thyme or 3 sprigs fresh thyme
  • 1 teaspoon all-spice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Insta-Pot:

  • Season oxtails with salt and pepper, place oxtail in a heavy bottom skillet over medium high heat and cook on each side for 3-4 minutes, cook in batches. Sit skillet to the side for rice. Transfer oxtails to a bowl and cover with jerk paste and cover with a lid and refrigerate overnight(optional).
  • Add oxtails to insta-pot, pour stock in bowl you used to toss oxtails to get remaining jerk paste add to pot along with garlic, thyme and bay leaf cover with lid, press pressure cook and set timer for 75 minutes. Oxtails should be fork tender when they’re done, continue cooking if more time is needed.
  • When oxtails have about 30 minutes left, in a sauce pot over medium heat add 1 tablespoon of butter once hot cook onions for 2 minutes add rice and cook for 1 minute, stir in remaining butter, coconut milk, stock, red beans, thyme, all spice, salt and pepper. Bring to a boil, cover and turn heat to low simmer for 15-20 minutes. Fluff rice cover for 5 minutes before serving.
  • To serve add rice and peas to plate, oxtails and gravy, serve hot.

Oven:

  • Season oxtails with salt and pepper, place oxtail in a pot over medium high heat and cook on each side for 3-4 minutes, cook in batches. Cover with jerk paste and cover with a lid and refrigerate overnight(optional).
  • Preheat oven, pour in garlic, thyme, bay leaf and stock, bring to a boil and cover with a lid. Pop in the oven for 5 hours. Oxtails should be fork tender when they’re done, continue cooking if more time is needed.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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