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".

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Prep Time 20

Cook Time 2 40

Total Time 3

Course Dinner, Main Course

Cuisine Caribbean, Jamaican, Ocho Rios

Servings 4 people

Calories 825 kcal

Ingredients

8-12 oxtails

kosher salt to taste

black pepper to taste

3 teaspoon Jirie Oxtail Seasoning

12 cloves garlic peeled

½ teaspoon dry thyme

1 bay leaf

3 cups unsalted stock

3 tablespoons unsalted butter

1 onion chopped

2 cups basmati

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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