Jerk Oxtails with Rice & Peas

I have a special place in my heart for all things “jerked”. I’m in love with the warm spices and heat that jerking provides to anything.
I have a even deeper special place for 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 meet in college years ago.
I know my recipe for Jerk Oxtails with Rice & Peas are sure to leave you satisfied if my an American boy can make my Jamaican family give me a DNA test to see if I have any Jamaican in me 😂😋
I provided you with two cooking methods cooking in the oven or in a insta-pot.
This will be some of the best oxtails you ever had!

Jerk Oxtails with Rice & Peas

Prep Time30 mins
Course: Main Course
Cuisine: caribbean
Keyword: Jerk Oxtails, oxtails
Author: Kenneth

Equipment

  • insta-pot

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

  • 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.
  • 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.
  • 6 quart 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, heat the skillet you cooked oxtails in over medium heat once hot cook onions for 2 minutes. While onions are cooking add rice, butter, coconut milk, stock, red beans, thyme, all spice, salt and pepper to a sauce pot. Once onions are finished cooking add to pot, 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.

Notes

I used Walkerwood’s or Grace hot & spicy. If you’re not a fan of spicy do NOT get the spicy version go with the mild.
Preheat oven to 325 F

Pin It on Pinterest

Share This