Oxtail Rasta Pasta – Jamaican Style

Step 1: Prepare and Marinate Oxtail

In a bowl, combine the washed and trimmed oxtail with salt, jerk seasoning, paprika, oxtail seasoning, and browning. Add the finely chopped scallions, thyme, minced garlic, chopped onion, pimento peppers, sweet peppers, and tomatoes. Massage all the seasonings and herbs into the oxtail thoroughly. Cover the bowl and allow it to marinate for at least 1 hour.

Step 2: Sear the Oxtail

After marinating, remove the fresh herbs and spices from the oxtail pieces. Heat cooking oil in a large pot or pan over medium-high heat. Add the oxtail pieces and sear them on both sides until they are nicely browned. This helps to lock in the flavors and render out some of the fat.

Step 3: Braise the Oxtail

Once the oxtail is seared, add the reserved fresh herbs and spices back into the pot. Pour in enough hot water to cover the oxtail. Cover the pot and reduce the heat to the lowest setting. Allow the oxtail to braise for approximately 2 hours, or until the meat is succulent and very tender, and the liquid has reduced.

Step 4: Thicken Gravy and Finish Oxtail

After 2 hours, check the tenderness of the oxtail. Add ketchup to the pot to help thicken the gravy and add more flavor. Stir in a sprig of fresh thyme and a whole hot pepper (like Scotch Bonnet) for an extra layer of aroma and heat. Cover and cook for another 5 minutes to allow the flavors to meld and the gravy to thicken further. The total cooking time for the oxtail should be about 2.5 hours.

Step 5: Cook the Pasta

While the oxtail is finishing, bring a separate pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Once cooked, drain the pasta and set aside.

Step 6: Prepare the Rasta Pasta Sauce

In a pan, melt butter over medium heat. Add the finely chopped garlic and onion and sauté for about 1 minute until fragrant. Add the sliced red, yellow, and green bell peppers and sauté for only about 30 seconds to keep them crisp. Pour in 1 cup of milk (evaporated milk, heavy cream, or milk of your choice). Add shredded cheese, jerk seasoning, and salt. Stir well until the cheese is melted and the sauce is creamy and slightly thickened. Taste and adjust seasonings as needed.

Step 7: Combine Pasta and Sauce

Add the drained rigatoni pasta to the creamy Rasta Pasta sauce. Mix thoroughly to ensure all the pasta is coated. Stir in chopped fresh parsley. The pasta is now ready to be served.

Step 8: Plate and Serve

Serve the creamy Rasta Pasta on a plate alongside generous portions of the tender oxtail with its rich gravy. Garnish with a sprinkle of fresh scallions if desired. Enjoy this flavorful Oxtail Rasta Pasta!

• Marinate the oxtail for at least one hour to allow the flavors to soak in.

• Remove fresh herbs and spices from the oxtail before searing to prevent them from burning in the hot oil.

• Use hot water when adding to the oxtail to avoid dropping the cooking temperature.

• For the pasta sauce, you can use evaporated milk, heavy cream, or any milk of your choice.

• Sauté the bell peppers for only about 30 seconds to retain their texture and prevent overcooking.

• Use any type of pasta for the Rasta Pasta.

• Adjust the amount of milk and cheese in the pasta sauce to achieve your desired level of creaminess and sauciness.