Oxtail Rasta Pasta AKA “Close the Deal Pasta”

My Salmon Rasta Pasta Recipe is currently the top viewed blog recipe, and I thought it would make sense to share my absolute favorite type of Rasta Pasta-oxtail! What exactly is Rasta Pasta? Well I first found out about it because local restaurants and Instagram chefs were making it, so this is my spin on it. Oxtail is a meat that may not be sold in traditional grocers , although I have seen an increase of stores that are starting to offer it. In South Florida every store had it, but now while I’m Texas I noticed it’s not as common. This is not a quick dish, tender and tasty oxtails take time to prepare but I promise you it will be worth the wait! Now you can cut the cook time by using a pressure cooker, however I am very much so afraid of them lol so this recipe is made entirely by a pot. This recipe is sure to make everyone’s face light up, so I hope you enjoy! As always if you have any questions or want to share how it came out, email or DM me.

Serves 4

****Oxtail****

Ingredients

◦ 3 pounds oxtail meat

◦ Pink salt

◦ Ground Black pepper

◦ Adobo all purpose seasoning

◦ Garlic powder

◦ Onion powder

◦ Ground Allspice

◦ 4 sprigs fresh thyme

◦ 3 cloves garlic , minced

◦ 2 cup beef broth

◦ 3 sprigs green onion, chopped

◦ 1 medium onion, chopped

◦ 2 small Roma tomatoes , chopped

◦ 1 tablespoon browning

◦ 2 tablespoon worschestersire sauce

◦ 2 tablespoon extra virgin olive oil

◦ 1 tablespoon sugar

◦ 1 cup water

◦ 2 tablespoon ketchup

Instructions

1. In a large bowl, clean the oxtail meat with vinegar and cold water before cooking

2. After the oxtail meat is clean, in another clean bowl, season the meat with pink salt, ground Black pepper , all purpose seasoning, garlic powder, onion powder, allspice, browning, and Worcestershire sauce

3. Add thyme , minced garlic, and green onion to the bowl-mix the contents of the bowl well and allow it to marinate for 30 minutes to 4 hours

5. In a large heated pot, add olive oil and on high heat, brown the oxtail for 8-10 minutes

6. Reduce the heat to medium and add chopped onions, tomatoes, ketchup and sugar, sauté for 2-3 minutes

7. Add beef broth, give it another stir and allow it to cook for 2 hours (stir the contents of the pot every 20-30 minutes to prevent sticking)

8. At the 2 hour mark, add 1 cup of water and allow it to cook for another 1.5-2 hours, stirring again every 20-30 minutes to prevent sticking

9. Drain any oil from off the top of the finished oxtail

10. Your oxtail meat should be tender at the end of the cook time, keep them on low until your pasta is done then serve over a plate of pasta

****Rasta Pasta****

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 3 sprigs green onion (scallion)
  • 3 garlic cloves, minced
  • 2 cup heavy cream
  • 1/2 cup coconut milk
  • 1/2 cup chicken broth
  • 5-8 ounces shredded Parmesan cheese
  • 16 ounces box of rigatoni noodles
  • Pink Himalayan Salt
  • Ground Black pepper
  • Jamaican Jerk seasoning (Mild) (dried seasoning)
  • Thyme
  • Paprika
  • Parsley to garnish (optional)

Instructions

  1. Cook noodles according to packaging, then drain and set aside
  2. In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium high heat
  3. Add the red pepper, green pepper, and green onion then sauté for 5-7 minutes or until tender
  4. Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 10 minutes while stirring every few minutes
  5. Generously season sauce mixture with salt, pepper, jerk seasoning, paprika and thyme -stir well
  6. Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )
  7. Add the noodles to the sauce mixture and cook for another 7-10 minutes, stirring every few minutes
  8. Remove from heat and serve!

10 thoughts on “Oxtail Rasta Pasta AKA “Close the Deal Pasta”

  1. My mom uses a pressure cooker but am also afraid lol
    Can I put it in the slow cooker?

  2. I’ve made the rasta pasta twice and my picky 20 year old daughter loves it. The oxtail were a hit too. They were extremely tender and delicious! Can’t wait to make them again.

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