Jamrock Recipe
Oxtail slow cooked in traditional Jamaican seasoning and spices served with rice and peas, sweet plantains, and our in-house pickled cucumber, carrot, and red onion salad OR steamed veggies
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Ingredients
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Oxtail
Rice and Peas
Sweet Plantains
Pickled Salad
Method
Oxtail Preparation
- 1
Marinate the Oxtail
In a large bowl, combine oxtail with onion, garlic, thyme, allspice, scotch bonnet pepper, soy sauce, brown sugar, salt, and black pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- 2
Slow Cook the Oxtail
Transfer the marinated oxtail to a slow cooker. Add beef broth and cook on low for 6-8 hours or until the meat is tender and falling off the bone.
Rice and Peas Preparation
- 3
Cook the Rice and Peas
In a pot, add the long grain rice, canned red kidney beans (with liquid), coconut milk, thyme, garlic, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Sweet Plantains Preparation
- 4
Fry the Plantains
Peel the plantains and slice them diagonally into 1/2 inch pieces. Heat vegetable oil in a skillet over medium heat. Fry the plantain slices until golden brown on both sides, about 3-4 minutes. Remove and drain on paper towels.
