Description
This Simplified Rasta Pasta with Oxtail is a flavorful Caribbean-inspired dish combining tender, slow-cooked oxtail seasoned with Jamaican jerk spices, creamy Parmesan sauce, and perfectly cooked penne pasta. The rich meat and savory sauce blend beautifully to create a comforting and hearty meal that serves six.
Ingredients
Scale
Oxtail
- 2 pounds oxtail meat
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon brown sugar
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 bay leaf
Pasta and Sauce
- 1 pound penne pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Prepare the Oxtail: Season the oxtail meat thoroughly with Jamaican jerk seasoning and brown sugar, ensuring all pieces are coated.
- Brown the Meat: In a Dutch oven or large heavy-bottomed pot, brown the oxtail pieces on all sides over medium-high heat to develop deep flavor and color.
- Add Vegetables and Broth: Add chopped onion, carrots, minced garlic, beef broth, and bay leaf to the pot with the browned oxtail.
- Simmer the Oxtail: Bring the mixture to a simmer, cover the pot, reduce the heat to low, and cook for 2 to 3 hours until the oxtail becomes tender and the flavors meld.
- Cook the Pasta: While the oxtail is simmering, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a separate saucepan, combine the heavy cream, grated Parmesan cheese, and chopped green onions. Heat over medium heat, stirring frequently, until the cheese melts and the sauce becomes smooth and creamy.
- Shred the Oxtail: Once the oxtail is cooked and tender, remove the meat from the pot and shred it using forks, discarding any excess fat and bones.
- Combine Meat and Sauce: Return the shredded oxtail meat to the Dutch oven with the cooking liquid and mix with the creamy Parmesan sauce. Season with salt and pepper to taste.
- Toss with Pasta: Add the cooked penne pasta to the pot with the oxtail and sauce mixture and toss gently to combine all ingredients evenly.
- Serve: Serve the Rasta Pasta with Oxtail hot, garnished with extra chopped green onions or Parmesan if desired.
Notes
- For deeper flavor, brown the oxtail in batches to avoid overcrowding the pan.
- Simmering time may vary depending on oxtail size; cook until meat is fall-off-the-bone tender.
- Adjust seasoning after combining the sauce and meat to balance saltiness.
- You can substitute heavy cream with coconut milk for a dairy-free twist.
- Leftovers taste great reheated and develop more flavor overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Caribbean
