Jamaican oxtail w/rice and pea

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Step 1

Clean & Season: Wash oxtail with lime/vinegar and water. Rub in all marinade ingredients. For the best flavor, let it sit in the fridge overnight.

Step 2

The Sear: Heat oil and brown sugar in a heavy pot (Dutch oven is best) until the sugar bubbles. Brown the oxtail in batches until dark and caramelized.

Step 3

The Simmer: Add your onions, garlic, thyme, and pimento. Pour in the broth and tomato paste. Bring to a boil, then drop to a very low simmer.

Step 4

The Wait: Cover and cook for 2.5 to 3 hours. Check every 30 mins to ensure there is enough liquid; add more water if needed.

Step 5

The Finish: Once the meat is tender, add the carrots, butter beans, and the whole Scotch bonnet. Simmer for another 20–30 mins until the gravy is thick and glossy.

Step 6

Combine Liquids: In a large pot, combine the coconut milk, water (or broth), kidney beans (with their liquid for color), scallions, thyme, garlic, pimento, salt, and pepper.

Step 7

Infuse: Bring to a boil and let it simmer for about 5–10 mins to let the aromatics infuse the liquid. Place the whole Scotch bonnet on top (be careful not to let it burst!).

Step 8

Add Rice: Rinse your rice until the water runs clear, then add it to the pot. Add the butter if using. Ensure the liquid is about an inch above the rice.

Step 9

Steam: Bring back to a boil, then turn the heat down to the lowest setting. Cover with a tight-fitting lid (or foil then a lid).

Step 10

Finish: Cook for 15–20 minutes until the liquid is absorbed and the rice is tender. Remove the thyme sprigs, scallions, and the whole pepper before fluffing with a fork.