Authentic Jamaican Oxtail with Rice and Peas, Fried Plantains & Macaroni and Cheese

 

Ingredients

For the Oxtail:

• 2½ lbs (1.2 kg) oxtail, trimmed
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, sliced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp fresh thyme
• 2 bay leaves
• 1 tsp allspice
• Salt and black pepper, to taste
• 1 Scotch bonnet pepper (optional)
• 1 cup butter beans (optional)

For the Rice and Peas:

• 2 cups cooked rice
• 1 can red kidney beans
• 1 cup coconut milk
• 2 sprigs fresh thyme
• 2 garlic cloves
• 2 green onions, chopped
• Salt and black pepper

For the Fried Plantains:

• 2 ripe plantains
• Vegetable oil for frying

For the Macaroni and Cheese:

• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp flour
• Salt, black pepper, and paprika

Instructions

1. Season the oxtail with salt, pepper, and allspice. Brown it in hot oil on all sides.
2. Add the onion, garlic, carrots, and tomato paste. Cook for 3–4 minutes.
3. Pour in the beef broth, Worcestershire sauce, soy sauce, thyme, bay leaves, and Scotch bonnet (if using). Cover and simmer for 3–4 hours, or pressure cook for 45–60 minutes, until the meat is tender.
4. Stir in the butter beans during the last 15 minutes of cooking.
5. Cook the rice with coconut milk, kidney beans, thyme, garlic, and green onions until fluffy.
6. Slice the ripe plantains and fry them until golden brown on both sides.
7. Prepare the macaroni and cheese by making a cheese sauce with butter, flour, milk, and cheddar, then mix with cooked macaroni.
8. Serve the oxtail over rice and peas, with macaroni and cheese and fried plantains on the side.

Serving Suggestion: Garnish with fresh thyme or parsley and enjoy with steamed vegetables or coleslaw for a complete Jamaican-style comfort meal.