Oxtail Rasta Pasta

Jamaican Oxtail Rasta Pasta combines tender oxtails, vibrant bell peppers, jerk seasoning, and creamy pasta for an irresistible, flavour-packed dish. Dive into this ultimate comfort food! Rich, spicy, and bursting with flavour, it’s a dish that’s worth every minute of cooking.Perfect for those who love a hearty and satisfying meal! #JamaicanFlavours #ComfortFood #FoodLovers

Oxtails are one of my absolute favourite beef cuts. They’re beefy, fatty, and packed with a deeply rich flavour. When compared to short ribs, braised oxtails are even more tender, with a silky texture that’s simply unmatched. This unique cut, with its high collagen content, transforms into gelatine during cooking, creating an incredibly satisfying mouthfeel and depth of flavour. The bones and connective tissue contribute to a hearty, beefy taste that’s truly one-of-a-kind.

I’ve been on a continuous quest for new oxtail recipes, and I’ve amassed quite an impressive collection—over 20 different recipes! The latest addition to my oxtail arsenal is this mouthwatering Oxtail Rasta Pasta. This Jamaican-inspired dish is a delightful fusion of tender oxtails and creamy pasta, infused with the vibrant flavours of jerk seasoning.

Rasta Pasta, in Jamaican culture, typically features jerk seasoning, bell peppers, cream, and pasta. The dish’s name and vibrant colours—red, green, and yellow—reflect the Rastafarian culture. Oxtail Rasta Pasta takes this concept and elevates it, creating a bold and satisfying dish that will tantalise your tastebuds.

This Jamaican-style recipe involves cooking oxtails low and slow, resulting in tender, meaty, and spicy pieces that are perfect for pairing with creamy noodles. It’s the ultimate comfort food, with a kick of heat you won’t be able to resist! The dish combines hearty oxtail meat, fresh vegetables, heavy cream, and a generous amount of spicy peppers and jerk seasoning.

To prepare the oxtails, they’re quickly seared before being combined with spicy peppers and butter beans. They’re then simmered on the stovetop for up to three hours. While this might seem time-consuming, I promise you that the wait is worth it. The result is succulent, tender oxtails that melt in your mouth.

The rich and spicy cream sauce is what makes this a true Rasta recipe. Loaded with colourful bell peppers, parmesan cheese, and jerk seasoning, it creates an unbelievably satisfying sauce. Toss this decadent sauce with penne or your favourite pasta, plate it up, and top with a generous helping of the stewed oxtails. Although cooking the meat takes time, the sauce and pasta come together quickly when you’re ready to serve.

This dish isn’t quick, but the tender and tasty oxtails are worth the effort. While you can cut the cook time by using a pressure cooker, I admit I have a bit of a fear of them, so this recipe is made entirely on the stovetop.

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Oxtail Rasta Pasta

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 4 hours 45 mins
  • Total Time: 5 hours
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Jamaican

Description

Jamaican Oxtail Rasta Pasta combines tender oxtails, vibrant bell peppers, jerk seasoning, and creamy pasta for an irresistible, flavour-packed dish.

 


Ingredients

Units Scale

Oxtail

  • 2 kg oxtails
  • 3 cups water
  • 3 sprigs fresh thyme
  • 1 medium onion, chopped
  • 1 medium red capsicum, chopped
  • extra virgin olive oil
  • salt

Marinade

  • 3 tsp paprika
  • 3 tsp cumin
  • 1/2 tsp oregano
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp salt
  • 1 tsp allspice
  • 1 tsp cinnamon powder
  • 2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
  • 1 1/2 tbsp brown sugar
  • 3 tbsp tomato ketchup
  • 1/2 tbsp molasses
  • 4 cloves garlic, minced

Pasta

  • 500 g penne noodles
  • 200 grated parmesan cheese,
  • 1 medium red capsicum, chopped
  • 2 cups cream
  • 1/2 cup coconut milk
  • 1/2 cup chicken stock
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp nutmeg
  • 1 tsp cumin
  • 1/2 tsp allspice
  • 1/2 tsp cayenne
  • 1/2 tsp ground black pepper
  • 1/2 tsp thyme
  • 4 cloves garlic, minced
  • chopped parsley, to garnish
  • extra virgin olive oil
  • salt

Instructions

Oxtail

  1. In a large bowl, combine all marinade ingredient together. Stir well to create a marinade.
  2. Coat the oxtails with the marinade. Cover and let them marinate for at least 4 hours, preferably overnight in the refrigerator.
  3. Heat a large pot over medium-high heat and add a drizzle of extra virgin olive oil.
  4. Add the marinated oxtails and brown them on all sides, about 8 minutes.
  5. Add the chopped onion and red capsicum to the pot. Sauté for 5 minutes until softened.
  6. Pour in 3 cups of water, add the fresh thyme sprigs, and bring to a boil.
  7. Reduce the heat to low, cover, and simmer for 4 hours, stirring occasionally. The oxtails should be tender, and the liquid reduced to a rich gravy.
  8. Remove the thyme sprigs and adjust the seasoning with salt if necessary. Set aside.

Pasta

  1. Cook the penne noodles according to the package instructions. Drain and set aside.
    In a large pot, heat a drizzle of extra virgin olive oil over medium heat.
  2. Add the minced garlic and sauté for 1 minutes until fragrant.
  3. Add the chopped red capsicum and sauté for 3-5 minutes until tender.
  4. Stir in the cream, coconut milk, and chicken stock. Bring to a simmer.
  5. Add paprika, oregano, nutmeg, cumin, allspice, cayenne, ground black pepper, and thyme. Stir well to combine.
  6. Slowly add the shredded parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
  7. Add the cooked penne noodles to the sauce and stir to coat the pasta evenly.

Serving

  1. Gently fold the tender oxtail and its gravy into the pasta mixture. Ensure the pasta is well coated with the rich oxtail gravy and sauce.
  2. Transfer the Oxtail Rasta Pasta to a serving platter.
  3. Garnish with chopped parsley.
  4. Serve!

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5 Responses

  1. One of my absolutely favourite cuts! Had some this morning for the breakfast too. Yours looks terrific, Raymund.

  2. Love this! Jamaican seasoning is wonderful.

  3. What an amazing and fragrant dish! I’ve never had oxtail, nor cooked with it. I’ve wanted to make a few recipes including Italian ragu, but the price for a little oxtail is ridiculous where we live – like for a few kilograms of good beef or an entire (small) turkey! Lol Well, maybe one day… And saving this recipe until it!

  4. I’ve only had oxtail one time, but it was pretty fantastic. It was out at a restaurant. I do love a good rasta pasta, so this combination is quite creative. Thanks for the inspiration…and encouragement to try to actually cook with oxtail.






  5. As I just made a batch of jerk seasoning for my okra and goat loin, I’m all set to try this, I love oxtails, too —mother marrow makes everything so velvety!

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