Jamaican Braised Oxtail with Rice & Peas and Fried Plantains
Jamaican Braised Oxtail with Rice & Peas and Fried Plantains
Ingredients
For Cleaning the Oxtail
- 1 fresh lime, halved
- 1/4 cup white vinegar
For the Braised Oxtail
- 3 pounds beef oxtail, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown seasoning, (e.g., browning sauce)
- 2 tablespoons soy sauce
- 1/4 cup ketchup
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 red onion, medium, sliced
- 1 red bell pepper, medium, sliced
- 1 yellow bell pepper, medium, sliced
- 4 cloves garlic, minced
- 4 scallions, chopped
- 2 tablespoons cooking oil
- 2 potatoes, large, peeled and cubed
- 2 carrots, large, peeled and sliced 1/2-inch thick
- 2 cups water
For the Rice & Peas
- 1 1/2 cups long grain white rice, rinsed
- 1 canned kidney beans, 15-ounce can, drained and rinsed
- 1 can coconut milk, 13.5-ounce
- 1 cup water
- 1 scotch bonnet pepper, whole (do not break)
- 2 cloves garlic, minced
- 2 scallions, chopped
- 2 fresh thyme sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fried Plantains
- 3 ripe plantains, peeled and sliced 1/2-inch thick
- 2 cups vegetable oil, for frying
Instructions
- 1
Thoroughly clean the oxtail pieces: Place the oxtail in a large bowl. Add enough cold water to cover, then add the juice from the halved lime and the white vinegar. Swish around, drain, and rinse several times with fresh water until the water runs clear. Pat the oxtail dry with paper towels. Using a fork, poke each piece of oxtail multiple times to allow seasonings to penetrate better.
⏱️ 10 min
- 2
Marinate the oxtail: In a large bowl, combine the cleaned oxtail with salt, black pepper, brown seasoning, soy sauce, and ketchup. Add the fresh thyme and rosemary sprigs, sliced red onion, red and yellow bell peppers, minced garlic, and chopped scallions. Mix well by hand, ensuring all oxtail pieces are fully coated. Cover the bowl and let marinate at room temperature for at least 30 minutes, or refrigerate for 2-4 hours for deeper flavor.
⏱️ 30 min
- 3
Prepare the Rice & Peas: In a medium pot, combine the rinsed long grain white rice, drained kidney beans, coconut milk, 1 cup water, whole scotch bonnet pepper (do not break it), minced garlic, chopped scallions, fresh thyme sprigs, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
⏱️ 30 min
- 4
Brown the oxtail: Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, add the marinated oxtail pieces (reserving the marinade vegetables and herbs). Sear on all sides until deeply browned and a rich, dark crust forms, about 10-15 minutes.
⏱️ 15 min
- 5
Deglaze and begin braising: Once all oxtail is browned, return all pieces to the pot. Add the reserved marinade (including the vegetables and herbs) to the pot. Pour 1 cup of water into the empty marinade bowl, swirl to pick up any residual seasoning, and add to the pot. Add the remaining 1 cup of fresh water to the pot. Bring the liquid to a gentle simmer. Taste the liquid and adjust seasoning if needed. Cover the pot tightly and reduce heat to low. Braise for 45 minutes.
⏱️ 45 min
- 6
Add vegetables and finish braising: After 45 minutes, add the cubed potatoes and sliced carrots to the pot with the oxtail. Stir gently to combine. Cover the pot again and continue to braise for an additional 20 minutes, or until the oxtail is fork-tender and the vegetables are soft. The gravy should be rich and slightly thickened.
⏱️ 20 min
- 7
Fry the plantains: While the oxtail finishes braising, heat 2 cups of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully add the sliced plantains in a single layer, without overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and slightly caramelized. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 8
Serve: Carefully remove the whole scotch bonnet pepper from the Rice & Peas before serving. Serve the tender braised oxtail with a generous portion of the rich gravy and braised vegetables. Accompany with the fluffy Rice & Peas and golden-brown Fried Plantains. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Braised Oxtail with Rice & Peas and Fried Plantains
Ingredients
For Cleaning the Oxtail
- 1 fresh lime, halved
- 1/4 cup white vinegar
For the Braised Oxtail
- 3 pounds beef oxtail, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown seasoning, (e.g., browning sauce)
- 2 tablespoons soy sauce
- 1/4 cup ketchup
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 red onion, medium, sliced
- 1 red bell pepper, medium, sliced
- 1 yellow bell pepper, medium, sliced
- 4 cloves garlic, minced
- 4 scallions, chopped
- 2 tablespoons cooking oil
- 2 potatoes, large, peeled and cubed
- 2 carrots, large, peeled and sliced 1/2-inch thick
- 2 cups water
For the Rice & Peas
- 1 1/2 cups long grain white rice, rinsed
- 1 canned kidney beans, 15-ounce can, drained and rinsed
- 1 can coconut milk, 13.5-ounce
- 1 cup water
- 1 scotch bonnet pepper, whole (do not break)
- 2 cloves garlic, minced
- 2 scallions, chopped
- 2 fresh thyme sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fried Plantains
- 3 ripe plantains, peeled and sliced 1/2-inch thick
- 2 cups vegetable oil, for frying
Instructions
- 1
Thoroughly clean the oxtail pieces: Place the oxtail in a large bowl. Add enough cold water to cover, then add the juice from the halved lime and the white vinegar. Swish around, drain, and rinse several times with fresh water until the water runs clear. Pat the oxtail dry with paper towels. Using a fork, poke each piece of oxtail multiple times to allow seasonings to penetrate better.
⏱️ 10 min - 2
Marinate the oxtail: In a large bowl, combine the cleaned oxtail with salt, black pepper, brown seasoning, soy sauce, and ketchup. Add the fresh thyme and rosemary sprigs, sliced red onion, red and yellow bell peppers, minced garlic, and chopped scallions. Mix well by hand, ensuring all oxtail pieces are fully coated. Cover the bowl and let marinate at room temperature for at least 30 minutes, or refrigerate for 2-4 hours for deeper flavor.
⏱️ 30 min - 3
Prepare the Rice & Peas: In a medium pot, combine the rinsed long grain white rice, drained kidney beans, coconut milk, 1 cup water, whole scotch bonnet pepper (do not break it), minced garlic, chopped scallions, fresh thyme sprigs, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
⏱️ 30 min - 4
Brown the oxtail: Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, add the marinated oxtail pieces (reserving the marinade vegetables and herbs). Sear on all sides until deeply browned and a rich, dark crust forms, about 10-15 minutes.
⏱️ 15 min - 5
Deglaze and begin braising: Once all oxtail is browned, return all pieces to the pot. Add the reserved marinade (including the vegetables and herbs) to the pot. Pour 1 cup of water into the empty marinade bowl, swirl to pick up any residual seasoning, and add to the pot. Add the remaining 1 cup of fresh water to the pot. Bring the liquid to a gentle simmer. Taste the liquid and adjust seasoning if needed. Cover the pot tightly and reduce heat to low. Braise for 45 minutes.
⏱️ 45 min - 6
Add vegetables and finish braising: After 45 minutes, add the cubed potatoes and sliced carrots to the pot with the oxtail. Stir gently to combine. Cover the pot again and continue to braise for an additional 20 minutes, or until the oxtail is fork-tender and the vegetables are soft. The gravy should be rich and slightly thickened.
⏱️ 20 min - 7
Fry the plantains: While the oxtail finishes braising, heat 2 cups of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully add the sliced plantains in a single layer, without overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and slightly caramelized. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 8
Serve: Carefully remove the whole scotch bonnet pepper from the Rice & Peas before serving. Serve the tender braised oxtail with a generous portion of the rich gravy and braised vegetables. Accompany with the fluffy Rice & Peas and golden-brown Fried Plantains. Enjoy!
⏱️ 5 min