Go Back

Jerk Oxtails with Rice & Peas

Total Time3 hrs
Course: Main Course
Cuisine: caribbean, Jamaican
Keyword: oxtails
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.