Skip to content Skip to sidebar Skip to footer
Home / jamaican / oxtail / peas / recipe / rice

Jamaican Oxtail Rice And Peas Recipe

Post a Comment
Table of Contents [Show]

One Of The Best Jamaican Traditional Rice And Peas Served With Curried Oxtail YouTube
One Of The Best Jamaican Traditional Rice And Peas Served With Curried Oxtail YouTube from www.youtube.com

Description

Jamaican Oxtail Rice and Peas is a classic Jamaican dish that’s hearty, flavorful, and perfect for any occasion. It’s made with succulent oxtails, fluffy rice, and tender beans that are cooked in a rich and aromatic sauce. This dish is a staple in Jamaican cuisine and is loved by many all around the world.

Prep Time

Preparation time for Jamaican Oxtail Rice and Peas is around 20 minutes.

Cook Time

Cooking time for Jamaican Oxtail Rice and Peas is around 3 hours.

Ingredients

  • 2 pounds oxtail, trimmed and cut into pieces
  • 1 cup rice
  • 1 cup kidney beans
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 scallions, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 2 cups beef broth
  • 2 cups water
  • 2 tablespoons vegetable oil
  • Salt to taste

Equipment

  • Large pot
  • Medium pot
  • Colander
  • Wooden spoon
  • Cooking spoon
  • Measuring cup
  • Measuring spoon
  • Knife
  • Cutting board

Method

  1. Soak the beans overnight or for at least 8 hours.
  2. Drain the beans and place them in a medium pot. Add enough water to cover the beans and bring to a boil. Reduce the heat and let the beans simmer for about an hour or until they are tender.
  3. Season the oxtail with salt and black pepper.
  4. Heat the oil in a large pot over medium-high heat. Add the oxtail and brown on all sides. Remove from the pot and set aside.
  5. Add the garlic, onion, and scallions to the same pot and sauté until the onion is translucent.
  6. Add the oxtail back to the pot, along with the thyme, allspice, and beef broth. Bring to a boil, then reduce the heat to low and let the oxtail simmer for about 2 hours, or until it’s tender and falling off the bone.
  7. Remove the oxtail from the pot and set aside.
  8. Add the rice, water, and salt to the pot and bring to a boil. Reduce the heat and let the rice simmer until it’s cooked, about 20 minutes.
  9. While the rice is cooking, add the beans to the pot with the oxtail and let it simmer for about 10 minutes.
  10. Once the rice is done, fluff it with a fork and serve it with the oxtail and beans.

Notes

  • You can use canned kidney beans instead of dried beans, but make sure to drain and rinse them before using.
  • If you don’t have beef broth, you can use water instead.
  • You can also add coconut milk to the rice for a creamier texture.

Nutrition Info

  • Calories: 630
  • Protein: 36g
  • Fat: 21g
  • Carbohydrates: 70g
  • Fiber: 10g
  • Sugar: 4g

Recipe Tips

  • Make sure to brown the oxtail well to develop the flavor of the dish.
  • If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.
  • You can add more or less water to the rice depending on your desired texture.
  • Try using different types of beans, such as black beans or pinto beans, for a variation of the recipe.

Enjoy this delicious and comforting Jamaican Oxtail Rice and Peas recipe with your family and friends!


Post a Comment for "Jamaican Oxtail Rice And Peas Recipe"