How do you make ox tail with rice and peas?

Question

Some one I know gave me some and it was really good . So now I want the recipe. Can you please help me?

- Mrs. Braymore ( addicted to ox tail with rice and peas)

Answer 1

Jamaican Oxtail

2 lb. Oxtail

1 Lg. Onion (chopped)

1 lg. Green Bell Pepper (chopped)

1 tbsp Paprika

2 tbsp. Salt or Seasoned Salt

3 Carrots (cleaned and chopped)

1oz. Jamaican Browning

1 can Butter Beans

2 clove Garlic

4 Stlks.Thyme

6 Pimento Berries (Allspice)

1 oz. Vinegar


Before we start making this stew, I must bring to your attention that there are different ways to make Jamaican-style oxtails, according to my wife Mavis.

The method presented here is one of the ways we know will give you the “seasoned gravy taste.” Another thing, if you cook oxtails very often, lets say twice per week you should invest in a pressure–cooker.

A 14 quart or 20 quart would make you a lot of oxtails in a week, so you decide. OK…

Method :

Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.

Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.

Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.

Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.

Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.

When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.

Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.


The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

Note :

The cooking time for these Jamaican oxtails should take about an hour and a half. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails.

And the type of oxtails you use can lessen the amount of time it takes when preparing this dish.


http://www.jamaican-recipes.com

Don't forget the coconut milk in the rice and peas.

Good Luck and let me know how they turn out.

mspts123

Answer 2

Right after breakfast you brown the ox tails good in the cast iron skillet using the drippings from breakfast. You coat the oxtails with seasoned flour of course before browning. Then you add a can of chicken broth to the skillet and bring all of this up to a rolling boil. Transfer the contents of this skillet to a crock pot on low for all day. When dinner time comes you can prepare the braised cabbage in that big skillet,with a little oil ,I wilt the cabbage real good and then pour a little liquid onto the cabbage,cover and turn down. The peas I cook in a separate pot with some hog jowls and a bit of seasoning. You may want to hook up some buttermilk cornbread to go with this meal. Sometimes I add whole okra to the peas as well. Bon appetite

Answer 3

The oxtais should be browned in oil and then braised in beef stock for about 2 hours. Add the rice and peas 30 minutes before the end

Answer 4

INGREDIENTS:

Serves: 4

2 lbs. (1 kg.) oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
2 cans of broad beans
Salt

Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.

Best served with rice and peas.

Answer 5

They are two seperate recipes.

Oxtail Recipe

Ingredients:
2 lbs oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
2 pieces of fresh chopped garlic
1 Sprig of fresh thyme
1 small scotch bonnet pepper
½ lb pre cooked large beans
Salt to your taste

Brown oxtail in oil. Add 6 cups of water and boil until tender, add tomatoes, onions, garlic, thyme and hot pepper and salt let simmer until oxtail is tender, add additional water if necessary, add lima beans. Lower heat, cover and simmer again for 10 minutes

Rice and Peas

Ingredients:
1 Lb. medium sized red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole do not chop)
water

Boil red kidney beans in water until tender add the can of coconut milk and enough water to make six cups of liquid place liquids in a pot with beans, onions, garlic, thyme , whole scotch bonnet pepper and oil, bring to a boil add rice and stir for a minute. Reduce heat to Medium-Low, cover tightly for 25 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

Answer 6

you boil the ox tail til their tender and make rice and peas. if they were mixed together then when they are done cooking then put them together. you might want to add your own seasonings

Answer 7

You don't need rice and peas - you get one free at the rear of every ox