Oxtail Rasta Pasta

Ingredients

• 2 lb Oxtail (cleaned with lime and vinegar)
• 2 Limes (for cleaning meat)
• 0.25 cup Vinegar (for cleaning meat)
• 3 Scallions (chopped)
• 1 Scotch bonnet peppers (seeded and minced)
• 2 tbsp Green seasoning
• 1 tbsp Maggi all purpose seasoning
• 2 tbsp Minced garlic
• 1 tbsp Complete seasoning
• 6 Pimento seeds (allspice berries)
• 1 tsp Nature's seasoning
• 0.5 Red onion (diced)
• 4 sprig Thyme (fresh)
• 1 Bell peppers (sliced, for oxtail braise)
• 1 tbsp Browning
• 0.5 White onion (diced)
• 1 tbsp Ginger (minced)
• 2 tbsp Olive oil
• 2 cup Beef broth
• 1 lb Penne noodles
• 2 Bell peppers (sliced, for pasta)
• 1 tbsp Garlic paste
• 2 tbsp Unsalted butter
• 1.5 cup Heavy cream
• 0.5 cup Coconut milk
• 2 tbsp Jerk seasoning
• 1 tsp Nature's seasoning (for pasta sauce)
• 1 tbsp Onion and garlic powder
• 1 tsp Oregano (dried)
• Black pepper (to taste)
• 0.5 tsp Red chili flakes
• 0.5 cup Parmesan cheese (shredded)
• 0.5 cup Mozzarella cheese (shredded)
• 0.5 cup Oxtail gravy (reserved from braising)

Steps

1. 1

   Clean the oxtail thoroughly using lime juice and vinegar. Rinse with water and pat dry.

2. 2

   In a large bowl, season the oxtail with scallions, scotch bonnet peppers, green seasoning, Maggi all purpose seasoning, minced garlic, complete seasoning, pimento seeds, nature's seasoning, red onion, thyme, bell peppers, browning, white onion, and ginger. Mix well to ensure the meat is fully coated. For best results, let marinate for at least 2 hours or overnight.

3. 3

   Heat olive oil in a large heavy-bottomed pot or pressure cooker over medium-high heat. Brown the oxtail pieces on all sides until a deep color is achieved.

4. 4

   Add the beef broth to the pot. Cover and simmer (or pressure cook) until the oxtail is fork-tender and falling off the bone. This may take 2.5 to 3 hours on a stovetop or 45-60 minutes in a pressure cooker.

5. 5

   Once tender, remove the oxtail from the pot and set aside. Reserve the braising liquid (oxtail gravy) for the pasta sauce.

6. 6

   Bring a large pot of salted water to a boil. Cook the penne noodles according to package instructions until al dente. Drain and set aside.

7. 7

   In a large skillet or wok, melt the unsalted butter over medium heat. Sauté the bell peppers and garlic paste until the peppers are slightly softened and fragrant.

8. 8

   Pour in the heavy cream and coconut milk. Stir to combine.

9. 9

   Season the sauce with jerk seasoning, nature's seasoning, onion powder, garlic powder, oregano, black pepper, and red chili flakes.

10. 10

    Stir in the shredded parmesan and mozzarella cheeses until melted and the sauce is smooth.

11. 11

    Add about 1/2 cup of the reserved oxtail gravy to the sauce to deepen the flavor and color.

12. 12

    Add the cooked penne and the tender oxtail pieces to the sauce. Toss well to ensure everything is thoroughly coated and heated through. Serve immediately.

Notes

If the sauce is too thick, add a splash more of the oxtail gravy or heavy cream. For extra heat, leave the seeds in the scotch bonnet pepper.

Nutrition per serving

• oxtail
• rasta pasta
• jamaican
• pasta
• main dish
• fusion
• creamy
• spicy