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Oxtail And Rice Recipes Jamaican

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Slow Cooker Oxtail Recipe Jamaican
Slow Cooker Oxtail Recipe Jamaican from seecipes.blogspot.com

Description

Oxtail and rice is a popular Jamaican dish that is full of flavor and is perfect for any occasion. The dish is made up of tender pieces of oxtail, slow-cooked in a rich and savory sauce, served over a bed of fluffy white rice. The oxtail adds a depth of flavor to the dish that is hard to resist. It is a hearty meal that will leave you feeling satisfied and content.

Prep Time

The prep time for this dish is approximately 20 minutes. This includes preparing the ingredients and browning the oxtail.

Cook Time

The cook time for this dish is approximately 3 hours. This includes the time it takes to cook the oxtail until it is tender and the sauce has thickened.

Ingredients

  • 3 pounds oxtail
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups water
  • 2 cups white rice
  • 4 cups water for cooking rice

Equipment

  • Dutch oven or large pot
  • Large spoon
  • Cooking thermometer
  • Rice cooker or pot with lid

Method

  1. Preheat your oven to 350°F.
  2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
  3. Add the oxtail to the pot and brown on all sides, about 5 minutes per side.
  4. Remove the oxtail from the pot and set aside.
  5. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
  6. Add the tomato paste, Worcestershire sauce, soy sauce, dried thyme, salt, and black pepper to the pot and stir to combine.
  7. Add the oxtail back into the pot and pour in 4 cups of water.
  8. Cover the pot and place it in the preheated oven.
  9. Cook for 2-3 hours, or until the oxtail is tender and the sauce has thickened.
  10. While the oxtail is cooking, rinse the rice in cold water until the water runs clear.
  11. Add the rice and 4 cups of water to a rice cooker or pot on the stove.
  12. Cook the rice according to the instructions for your rice cooker or on the stove until the water is absorbed and the rice is tender.
  13. Remove the oxtail from the oven and serve over a bed of rice.

Notes

  • If you do not have an oven, you can simmer the oxtail on the stove over low heat for 2-3 hours.
  • You can also add vegetables like carrots and potatoes to the pot to make the dish more filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 564
  • Protein: 48g
  • Fat: 27g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 836mg

Recipe Tips

  • For a spicier version of this dish, add a scotch bonnet pepper to the pot while the oxtail is cooking.
  • Make sure to remove any excess fat from the oxtail before cooking to keep the dish from becoming too greasy.
  • For a richer flavor, you can use beef broth instead of water.
  • Make sure to let the oxtail rest for a few minutes before serving to allow the juices to redistribute.

Enjoy this delicious and hearty Jamaican dish with family and friends. It is sure to be a crowd-pleaser!


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