Jerk Oxtails with Rice and Peas is based on a Jamaican oxtail recipe. The oxtails are deliciously tender and served with creamy rice and peas in a savory sauce. This isn’t the same as the traditional brown gravy Jamaican oxtail, but it’s packed with flavor and is sure to become a household favorite. Oxtails are a staple of soul food cuisine, and you’ve been missing out if you haven’t tasted them before. They have a flavor and texture that is strikingly comparable to beef short ribs, and they have recently priced the same.
Every bite of this Jerk Oxtails recipe is a symphony of flavors coming together. Bob Marley and the Wailers, Steel Pulse, and Barry Levington’s tunes are featured in this symphony. If you’ve never experienced rice and peas before, though, you might be confused as to where the peas are hidden. You’re not going insane, don’t worry! Because kidney beans are referred to as “peas” in Jamaica, the dish is named “rice and peas” rather than “rice and beans.”
Oxtails with Rice and Peas
If you've never experienced rice and peas before, though, you might be confused as to where the peas are hidden. You're not going insane, don't worry! Because kidney beans are referred to as "peas" in Jamaica, the dish is named "rice and peas".
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
1 teaspoon all-spice
½ teaspoon salt
½ teaspoon black pepper
Instructions
Season oxtails with salt and pepper, then cook in batches in a saucepan over medium-high heat for 3-4 minutes on each side.
Refrigerate overnight after covering with jerk paste and a lid (optional).
Preheat the oven, then add the garlic, thyme, bay leaf, and stock. Bring to a boil, then cover. Preheat the oven to 350°F and bake for 5 hours.
When the oxtails are done, they should be fork tender; if more time is required, continue cooking.
Season oxtails with salt and pepper, then fry in batches in a heavy bottom skillet over medium-high heat for 3-4 minutes on each side.
Place the rice skillet to the side. Cover oxtails with jerk paste in a bowl, cover with a lid and refrigerate overnight (optional).
Add the oxtails to the instant pot, pour the stock into the bowl you used to toss the oxtails to get the remaining jerk paste, then add the garlic, thyme, and bay leaf to the pot, cover, and pressure cook for 75 minutes.
When the oxtails are done, they should be fork-tender; if more time is required, continue cooking.
When the oxtails are almost done, melt 1 tablespoon of butter in a saucepot over medium heat and saute onions for 2 minutes, then add rice and cook for 1 minute.
Stir in the remaining butter, coconut milk, stock, red beans, thyme, allspice, salt, and pepper. Bring to a boil, then reduce to low heat and cook for 15-20 minutes, covered. Before serving, fluff the rice and cover it for 5 minutes.
To serve, place rice and peas on a platter, then top with oxtails and gravy.
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