Oxtail Rasta Pasta is a delicious fusion of tender oxtail, creamy pasta, and vibrant flavors, inspired by Jamaican cuisine. It’s rich, comforting, and has that perfect balance of spices. Here’s a recipe for you to try:
Ingredients:
For the Oxtail:
- 2 lbs oxtail, cut into pieces
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp browning (for color and flavor)
- 2 tbsp vegetable oil
- 2 tbsp all-purpose seasoning
- 1 tsp thyme (fresh or dried)
- 1-2 scotch bonnet peppers (or any hot pepper, adjust for spice level)
- 1/2 tsp ground black pepper
- 2-3 cups beef broth (or water)
- 1 tbsp vinegar
- 1 tbsp sugar (optional, for balance)
For the Rasta Pasta:
- 12 oz pasta (penne or spaghetti works well)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional for extra creaminess)
- 2 tbsp butter
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Prepare the Oxtail:
- Season the Oxtail: In a large bowl, season the oxtail pieces with soy sauce, all-purpose seasoning, thyme, black pepper, minced garlic, ginger, and vinegar. Add the browning for color and mix everything well. Let the oxtail marinate for at least 1 hour, preferably overnight in the fridge.
- Brown the Oxtail: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides (this should take about 5-7 minutes). This step builds a lot of flavor.
- Cook the Oxtail: Once the oxtail is browned, add the chopped onion and scotch bonnet peppers to the pot, sautéing until the onion becomes translucent. Add the beef broth (or water) to cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the oxtail is tender and falling off the bone. You can also cook this in a pressure cooker to speed up the process (about 40 minutes).
- Finish the Oxtail: Once the oxtail is tender, remove it from the pot and set aside. If there is a lot of liquid left in the pot, let it reduce to a thicker consistency to create a rich gravy. Return the oxtail to the pot and stir to coat in the sauce. Set aside to keep warm.
2. Prepare the Rasta Pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once done, drain and set aside.
- Sauté the Vegetables: In a separate pan, melt butter over medium heat. Add the sliced bell peppers and sauté for 3-4 minutes until they soften but still retain some crunch.
- Make the Cream Sauce: To the pan with peppers, add the heavy cream, garlic powder, black pepper, and salt. Stir and cook for another 3-4 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese if using.
- Combine: Add the cooked pasta into the pan with the cream sauce and peppers. Toss to combine, ensuring the pasta is well-coated with the sauce.
3. Assemble the Oxtail Rasta Pasta:
- Plate the pasta first, creating a base for the oxtail.
- Top the creamy pasta with the tender oxtail and some of the flavorful sauce. Garnish with fresh cilantro or parsley for a burst of color and freshness.
4. Serve:
- Serve the Oxtail Rasta Pasta hot with a side of your favorite drink or some crispy fried plantains for an extra touch of Caribbean flavor.
This dish is such a great combination of spicy, savory, and creamy. If you’d like to make the sauce a bit spicier, feel free to add more scotch bonnet or even a bit of jerk seasoning to give it a bit more of a kick! Enjoy, and let me know how it turns out!