Oxtail, Rice and Peas, Fried Plantain and Cabbage (2024)

Oxtail with Gravy Recipe

Ingredients

• 2.5lbsoxtails
• ¼ cup of brown sugar
• 1 Tbsp soy sauce
• 1Tbsp Worcestershire Sauce
• 1Tbspsalt
• 2tsp garlic powder
• 1tspblack pepper
• 1tspall-spice
• 1tspbrowning
• 2Tbspvegetable oil
• 1yellow onionchopped
• 4green onionschopped
• 1Tbspgarlicchopped
• 2whole carrotschopped
• 1scotch bonnet or habanero pepper
• 1cupbeef broth
• 1Tbspketchup
• 1tspdried thyme

• 2Tbspwater
• 1Tbspcornstarch
• 3cupsall-purpose flour
• 1/2cupcornstarch
• 1tablespoonsalt
• 1tablespoonpaprika
• 2teaspoonsonion powder
• 2teaspoonsgarlic powder
• 1teaspoondried oregano
• 1 teaspo
• 1teaspoondried basil
• 1teaspoonwhite pepper
• 1teaspooncayenne pepper
• 1quartvegetable oilfor frying
• 116 oz canButter Beansdrained

See Also

The Real Reason It Takes So Long For Oxtail To Cook - MashedJamaican Oxtails RecipeJamaican Oxtail RecipeTrinidad Oxtail Pelau + BHM VIRTUAL POTLUCK

Please visit My Forking Life with Tanya Harris for more information.

Instructions

Equipment: Pressure Cooker

Season Oxtail

1. Prepare vegetables by chopping onions, garlic, and the scotch bonnet or habanero pepper (with seeds removed).
2. Prepare oxtail by cleaning them with a little bit of water and vinegar and pat dry with paper towels.
3. Season oxtail with brown sugar, salt, black pepper, garlic powder, all spice, soy sauce, Worcestershire sauce, and browning, and mix thoroughly.
4. Optional: Marinate oxtail in the refrigerator for 8 hours or overnight.

Sear and Cook Oxtail

1. Use pressure cooker to sear and cook your oxtail
2. Add vegetable oil to the pressure cooker and set to a medium-high heat
3. Sear oxtail by placing each oxtail flat about ¼ inch apart, and brown on each side for about 2 minutes.
4. Remove oxtail briefly to deglaze the pressure cooker by adding 2 tbsp of beef broth removing the brown bits at the bottom.
5. Add 1 Tbsp of vegetable oil, yellow onions, green onions, carrots, garlic, and scotch bonnet pepper to the pressure cooker
6. Stir and sauté for about 5 minutes or until the onions have softened.
7. Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker. (Note: all the broth does not need to cover the oxtail)
8. Seal the pressure cooker and cook onhigh pressure for 45 minutes
9. Once your timer goes off, allow the pressure cooker to naturally release for about 25 minutes.
10. Use a spider strainer to remove the oxtail pieces and vegetables from the pressure cooker and place in a bowl and set aside. (Note: Be sure to leave behind the broth in the pressure cooker).

Prepare Gravy

1. Use the “Sauté” feature on the pressure cooker to boil the remaining broth in the pressure cooker
2. Prepare a cornstarch slurry by whisking the cornstarch with water in a separate bowl.
3. Slowly stir in the cornstarch slurry into the pressure cooker
4. Add drained butter beans to the pressure cooker as well and stir them in.
5. Cook for 5 minutes until the sauce has thickened a little and the butter beans are warmed.
6. Return oxtails and vegetables back into the pressure cooker.
7. Serve and enjoy.

Rice and Peas Recipe

Ingredients

• ¾ cup dried pigeon peas, presoaked
• ¾ cup unsweetened coconut flakes
• 1 ½ cup warm water, or one 14oz can of coconut milk instead of water and flakes
• 1 tsp all-purpose or mild jerk seasoning
• 2 stalks scallion, chopped
• 2 cloves garlic, smashed and peeled
• 1 sprig fresh thyme, or 2 tsp dried
• 1 tsp whole allspice, manually ground (or ½ tsp pre-ground)
• 1 whole scotch bonnet pepper, uncut and unbruised
• 1 ½ tsp salt, (less if using salted canned beans)
• ½ tsp black pepper
• 2 cups long grain rice

Please visit From the Comfort of My Bowl by Jhanelle Golding more information.

Instructions

Equipment: Pressure Cooker, Pot for cooking rice, Strainer, Blender, Aluminum Foil

Prepare the Dried Beans

1. Add the presoaked beans to a pot or pressure cooker.
2. Fill the pot with enough fresh water to ensure the level is 1 inch above the beans (about 3.5 cups/800ml). Cover with a lid.
3. Cook on high heat for one hour in the pot (adding more water if needed to maintain the level) or 20 minutes in a pressure cooker.

Prepare Cooking Broth for Rice

1. Once the beans are cooked, allow the pressure cooker to fully release before opening.
2. Transfer the precooked beans with liquid to a pot more suitable for cooking rice.
3. Add the canned coconut milk to the pot.
4. Stir in the jerk seasoning, scallion, garlic cloves, thyme, allspice, scotch bonnet pepper, salt and black pepper.
5. Cover the pot and bring to a boil at high heat for 5 minutes.
6. Decrease the heat to low and continue cooking for 15 minutes or until the liquid is reduced and has a deep reddish-brown color.

Wash Rice

1. Add the rice to a large bowl and fill with water.
2. Stir to release the starches that could make the rice stick together while cooking and drain liquids.
3. Repeat the rinsing and draining steps until the water is clear (about 4 to 5 times total).

Cook the rice:

1. Add the drained rice to the pot containing the cooked beans. (Note: Add more water if needed to ensure the level is 1 inch above the rice.
2. Cover pot with a sheet of aluminum foil, then cover it with the lid.
3. Allow the rice to cook and steam for 12 to 15 minutes or until it’s tender and all the liquid is absorbed.
4. Allow it to rest for 10 minutes after cooking.
5. Remove the strands of scallion, thyme branches and scotch bonnet pepper before gently stirring with a fork.

Ingredients

• 1 cabbage medium-sized
• ½ onion medium
• ½ cup scallions or green onion sliced
• 3 cloves of garlic
• ½ large bell pepper red
• ½ large bell pepper yellow
• 2 sprigs of thyme
• 1 carrot medium
• ½ tsp salt
• ¼ cup olive oil extra virgin
• 1 scotch bonnet pepper optional
• 1 cup water or vegetable stock

Please visit Paleo Low Carb Kate by Kate Hahnel more information.

Fried Plantain Recipe

Ingredients

• 4 large semi-ripe plantains
• 1 ½ cups vegetable oil
• 1 tsp of salt

Please visit My Recipes by Shani Jones-Taye more information.

Instructions

1. Peel plantains and cut each into 4 or 5 pieces on a diagonal.
2. Heat oil in a large frying pan over medium heat until rippling, about 5 minutes.
3. Add plantains and cook, turning as needed, until deep golden brown and softened about 15 minutes.
4. Drain on paper towels and sprinkle with salt