Description
A flavorful Caribbean fusion dish combining tender, slow-cooked oxtail with creamy, spicy Rasta pasta. This comforting meal blends aromatic spices, vibrant bell peppers, and rich coconut milk to create a hearty and satisfying main course that’s perfect for family dinners or special occasions.
Ingredients
Scale
Meat & Seasonings
- 2 pounds oxtails, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon allspice
Vegetables & Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 Scotch bonnet pepper, seeded and chopped (optional)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
Liquids & Others
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 can (14 ounces) coconut milk
- 12 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Season the Oxtails: In a large bowl, rub the oxtails with salt, pepper, smoked paprika, dried thyme, and allspice until evenly coated.
- Brown the Oxtails: Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add the seasoned oxtails and brown them on all sides for about 8-10 minutes. Remove the browned oxtails from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion, minced garlic, sliced green onions, and chopped Scotch bonnet pepper. Sauté for about 3-4 minutes until fragrant and the onions are translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, allowing the flavors to deepen.
- Simmer the Oxtails: Return the browned oxtails to the pot, pour in the beef broth, cover, and reduce heat to low. Let the mixture simmer gently for 2 to 2 1/2 hours until the oxtail meat is tender and falls off the bone.
- Cook the Pasta: While the oxtails simmer, cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: Once the oxtails are done, carefully remove them from the pot. Shred the meat, discarding the bones. Stir the coconut milk and sliced bell peppers into the pot with the cooking liquid and simmer for 5 minutes until the peppers are tender-crisp.
- Combine Ingredients: Add the shredded oxtail meat back into the sauce and stir to combine well.
- Toss Pasta and Serve: Mix the cooked penne pasta with the creamy oxtail sauce. Sprinkle grated Parmesan cheese and chopped fresh parsley on top before serving hot.
Notes
- For a quicker version, use pre-cooked oxtail from a pressure cooker or slow cooker.
- Penne pasta is traditional, but rigatoni or fusilli are excellent alternatives.
- Adjust the heat level by modifying the amount of Scotch bonnet pepper according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Caribbean Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 690
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
