Jamaican Style Ox Tails And Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is one of my favorite dishes. I love Jamaican food and had to play for a few years before I was able to make my own that taste like it came from the restaurant! Ingredients:
3-4 lbs of oxtails |
oxtail seasoning |
1 large onion |
1 can of beef stock |
1 cup of water |
1 garlic clove or 1 tablespoon chopped |
3 cups of carrots/celery mix |
smallest can of tomato paste |
1 cup of red wine vinegar or 2 cups of red wine |
salt, pepper, thyme, bay leaf |
rice |
2 cups of white rice |
1 can of pigeon peas |
1 package of sazon seasoning |
Directions:
1. Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoning
2. In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add 1/2 of the onion (save the rest til the end) chopped and cook til onions are clear
3. In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 1/2 hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
4. Rice:
5. Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
6. Serve oxtails over rice
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