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Creamy Oxtail Rasta Pasta on a plate

Creamy Oxtail Pasta Recipe

Course Main Course
Servings 4

Ingredients
  

Oxtail

  • 3-4 pounds oxtail meat
  • 2 tsp adobo all purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground allspice
  • 2 tbsp wet Jamaican jerk seasoning I used the Walkerwood brand in mild
  • 1/2 tbsp brown sugar
  • 2 tbsp ketchup
  • 1/2 tbsp Jamaican browning I used the Grace brand
  • 2 tbsp garlic minced
  • 3 cups water
  • 3 sprigs fresh thyme
  • 1 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 tbsp olive oil extra virgin

Pasta

  • 1 tbsp olive oil extra virgin
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 3 sprigs green onion chopped
  • 3 cloves garlic minced
  • 2 cup heavy cream
  • 1/2 cup coconut milk
  • 1/2 cup chicken broth
  • 5-8 ounces parmesan cheese shredded
  • 16 ounces penne noodles
  • 1/2 tsp adobo all purpose seasoning
  • 1/8 tsp ground black pepper
  • 1 tbsp jamaican jerk seasoning Walkerwood brand in mild
  • 1/2 tsp thyme
  • 1/4 tsp paprika
  • parsley optional garnish

Instructions
 

Oxtail

  • In a large bowl, clean the oxtail meat with vinegar and cold water before cooking.
  • After the oxtail meat is clean, in another clean bowl, season the meat with all-purpose seasoning, garlic powder, onion powder, allspice then add wet jerk seasoning,sugar,ketchup and browning-mix well.
  • 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.
  • In a large, heated pot, add olive oil and on medium high heat, brown the oxtail for 6-8 minutes.
  • Reduce the heat to medium and add chopped onions, and red bell pepper, sauté for another 3-5 minutes.
  • Add water, give it another stir and allow it to cook for 3 hours (stir the contents of the pot every 20-30 minutes to prevent sticking).
  • Drain any oil from off the top of the finished oxtail gravy.
  • Your oxtail meat should be tender at the end of the cook time, if not allow them to continue to simmer on low.
  • Remove from heat
  • Serve over pasta

Pasta

  • Cook noodles according to packaging, then drain and set aside
  • In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium high heat
  • Add the red pepper, green pepper, and green onion then sauté for 3-5 minutes or until tender
  • Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 8-10 minutes while stirring every few minutes
  • Season sauce mixture with all purpose seasoning , pepper, jerk seasoning, paprika and thyme -stir well
  • Slowly 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 )
  • Add the noodles to the sauce mixture and cook for another 8-10 minutes, stirring every few minutes
  • Remove from heat and serve!