Jerk Oxtails and Rice
A cozy, comforting dish of tender jerk oxtails served over fluffy rice, perfect for weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 3 pounds Oxtails The star of our dish, flavorful and tender when cooked low and slow.
- 1/4 cup Jerk seasoning Either homemade or store-bought; Walkerswood brand is recommended.
- 2 cups Rice Any long-grain rice works well, jasmine is preferred for its aroma.
- 1 Onion Chopped, adds depth of flavor.
- 4 cloves Garlic Minced, enhances flavor.
- 1 Scotch bonnet pepper Adds heat, use whole or sliced according to spice preference.
- 1 Bell pepper Diced, adds sweetness and color.
- 2 Carrots Chopped, adds sweetness and texture.
- 4 cups Chicken broth Using broth deepens the flavor.
- 2 tablespoons Green onions For garnish, adds freshness.
- to taste Salt and Pepper Necessary for seasoning.
Instructions
Preparation
- Marinate the oxtails with jerk seasoning for at least an hour or overnight in the fridge.
- Heat a few tablespoons of oil in a large pot over medium-high heat; brown the oxtails on all sides.
- Remove the oxtails and sauté chopped onions, minced garlic, and diced bell peppers until soft and fragrant.
- Add the oxtails back into the pot with chopped carrots and scotch bonnet pepper.
- Pour in the chicken broth to cover the oxtails and let it simmer for 2-3 hours.
- Prepare rice according to package instructions with about 20-30 minutes left of oxtail cooking.
- Serve oxtails over rice, drizzling with sauce and garnishing with green onions.
Notes
Use a heavy-bottomed pot for even cooking and avoid crowding the pot while browning oxtails. Adjust spice levels according to taste.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 85gProtein: 45gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 3gSugar: 4g
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