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Oxtail Rice And Gravy Recipe

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Jamaican Oxtail Rice And Peas Recipe
Jamaican Oxtail Rice And Peas Recipe from go-cipes.blogspot.com

Description

Oxtail rice and gravy recipe is a classic dish that has been enjoyed for generations in many households. It is a flavorful and comforting meal that is perfect for a cozy night in or a family gathering. The dish consists of tender oxtail meat served with a flavorful gravy over a bed of fluffy white rice. The dish is relatively easy to prepare and will leave your taste buds satisfied.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 3 hours.

Ingredients

  • 2-3 lbs of oxtail meat
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 cups of beef broth
  • 2 tablespoons of tomato paste
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of thyme
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne pepper
  • 1 bay leaf
  • 2 cups of white rice
  • 4 cups of water
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of flour

Equipment

  • Dutch oven or large pot
  • Large skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Spatula and wooden spoon

Method

  1. Preheat oven to 325°F.
  2. Season the oxtail meat with salt and pepper.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. Brown the oxtail meat on all sides and set aside.
  5. In the same skillet, sauté the onions and garlic until soft and fragrant.
  6. Add the tomato paste, Worcestershire sauce, thyme, paprika, cumin, and cayenne pepper. Stir well.
  7. Add the flour and stir constantly until well combined.
  8. Pour in the beef broth and whisk until the mixture thickens.
  9. Transfer the oxtail meat to a Dutch oven or large pot.
  10. Pour the gravy mixture over the oxtail meat.
  11. Add the bay leaf and cover the pot with a lid.
  12. Bake in the preheated oven for 2-3 hours or until the oxtail meat is tender and falls off the bone.
  13. In the meantime, rinse the rice in cold water until the water runs clear.
  14. Place the rice and water in a saucepan and bring to a boil.
  15. Reduce heat to low, cover the pot with a lid, and simmer for 18-20 minutes or until the rice is cooked through.
  16. Remove the bay leaf from the oxtail meat and discard.
  17. Serve the oxtail meat and gravy over a bed of rice.

Notes

  • If you don't have a Dutch oven or large pot, you can use a slow cooker instead.
  • You can also prepare the oxtail meat on the stovetop if you prefer.
  • Feel free to adjust the seasoning to your taste.
  • You can also add vegetables like carrots and potatoes to the pot if you wish.

Nutritional Info

Calories per serving: 550

Protein: 40g

Fat: 22g

Carbohydrates: 45g

Sodium: 500mg

Recipe Tips

  • Make sure to brown the oxtail meat well to develop a rich flavor.
  • Don't rush the cooking process. The longer the oxtail meat cooks, the more tender it will become.
  • Use a meat thermometer to check the internal temperature of the oxtail meat. It should reach 160°F.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat leftovers in the microwave or on the stovetop with a little bit of water or broth to prevent the meat from drying out.

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