Prepare to embark on a culinary journey that will transport you straight to the vibrant Caribbean islands with this incredible Oxtails with Vegetables and Jasmine Rice recipe. This isn't just another dinner – it's a flavor explosion that combines tender, slow-cooked oxtails, colorful vegetables, and perfectly fluffy jasmine rice into a dish that will have your family and friends begging for seconds. Get ready to transform your kitchen into a Caribbean paradise with this show-stopping meal that promises to be both comforting and absolutely irresistible!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Caribbean
Serves: 6 servings
Ingredients
- 2 lbs oxtails
- 2 cups mixed vegetables (carrots, bell peppers, onions)
- 4 cups beef broth
- 2 cups jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the oxtails. Rinse them under cold water and pat them dry with paper towels. Season the oxtails generously with salt and pepper on all sides.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the oxtails in batches, browning them on all sides for about 5-7 minutes. Remove the browned oxtails from the pot and set them aside on a plate.
- In the same pot, add the mixed vegetables (carrots, bell peppers, and onions) and sauté for about 5 minutes until they start to soften. Stir occasionally to prevent sticking.
- Return the browned oxtails to the pot with the vegetables. Pour in the beef broth and add the soy sauce. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the oxtails are tender and the meat is easily pulled from the bone.
- While the oxtails are cooking, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- In a separate pot, bring 4 cups of water to a boil. Once boiling, add the rinsed jasmine rice and a pinch of salt. Stir briefly, then reduce the heat to low and cover the pot. Cook the rice for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes to steam.
- After 2 hours, check the oxtails for tenderness. They should be fall-off-the-bone tender. If they are not quite ready, continue to simmer, checking every 15 minutes.
- Once the oxtails are tender, taste the sauce and adjust the seasoning with more salt and pepper if necessary. If the sauce is too thin, you can remove the oxtails and simmer the sauce uncovered for an additional 10-15 minutes to thicken it.
- To serve, place a generous scoop of jasmine rice on each plate and top with the oxtails and vegetables. Spoon some of the rich sauce over the top for added flavor.
- Enjoy your Caribbean-inspired Oxtails with Vegetables and Jasmine Rice!
Tips
- Choose Quality Meat: Select fresh, well-marbled oxtails from a reputable butcher for the most tender results.
- Patience is Key: Don't rush the cooking process. The long, slow simmer is crucial for breaking down the tough meat and developing deep, rich flavors.
- Browning Matters: Take time to properly brown the oxtails before simmering. This step adds incredible depth and complexity to the dish.
- Rice Rinsing Tip: Always rinse your jasmine rice thoroughly to remove excess starch, ensuring fluffy, separated grains.
- Sauce Consistency: If the sauce is too thin, don't be afraid to reduce it by simmering uncovered or add a small amount of cornstarch slurry to thicken.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Garnish Options: Consider adding fresh chopped parsley or cilantro on top for a burst of freshness and color.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 52g
Fat: 49g
Saturated Fat: 17g
Cholesterol: 120mg
