Jamaican Homemade Vegetable Beef Soup Recipe

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Jamaican Homemade Vegetable Beef Soup Recipe

Jamaican beef soup in a bowl
Jamaican beef soup served

In Jamaica, every Saturday is Soup day. Whether its beef soup, chicken soup, or red peas soup, you will be getting served soup on Saturday. My personal favorite was and still is beef soup. I think that was a tradition of the past, and now “every” day can be soup day. On a cold, rainy, wintry day, what is better than a hot steaming bowl of soup? I am going to share the best homemade vegetable beef soup on the planet. You will never drink soup from a can again.

 

 

 

 

Jamaican Beef Soup

This hot and tasty Caribbean soup will get you through the coldest of winter days, and nights. Made with fresh vegetables, and beef, it will warm you from head to toe.

Course Soup
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 408 kcal
Author https://myjamaicanrecipes.com/

Ingredients

  • 3 Qts Water
  • 3 Stalks Green Onions AKA Scallions
  • 1 Whole Onion
  • 4 Medium Carrots Cubed
  • 1 Lb Yellow Yam Cut in 3"x1" pieces
  • 1 Whole Chayote
  • 4 Medium Potatoes Cubed
  • 3/4 Lb Pumpkin Peeled and Cubed in 4"x!" pieces
  • 3 Springs Thyme Dried
  • 1 Cube Beef Bullion
  • 1 tbsp Sea Salt
  • 1 tbsp Black Pepper
  • 10 Whole Allspice Seeds AKA Pimento Seeds
  • 3 Stalks Celery Cut in very small slices
  • 1 Whole Scotch Bonnet Pepper
  • 3 Lbs Chuck Roast Cubed

Dumplings

  • 1 Cup Flour
  • 1/3 Cup Water

Instructions

  1. Pour water in a large saucepan and let boil under a medium flame.

  2. Add Pumpkin and onion and beef to water and let it boil for about 1 hour, or until the pumpkin has dissolved.

  3. Add Celery, green onions, yellow yam, chayote, carrots, potatoes, thyme, salt, pepper, allspice seeds, and scotch bonnet pepper (do not let the pepper burst in the soup, unless you love your food extremely spicy) Let it simmer under a medium flame for approx 30 minutes. Then add your dumplings to the soup and let simmer for about 10 minutes.

How to make Dumplings

  1. In a mixing bowl, add flour and water. Knead flour until it forms a semi-thick dough (about the same consistency as pizza crust dough). Shape the dough into small round wheels (this dough will make about 8 dumplings).

Recipe Notes

This is the best homemade vegetable beef soup recipe you will ever come across. I have been making this soup for years, and it has never disappointed.

 

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5 Simple Tips To Kitchen Safety

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Kitchen Safety Tips

    5 Simple Tips To Kitchen Safety

Kitchen Safety Tips

Cooking brings so much joy to so many people, that during our haste to prepare our favorite meals, we tend to forget to take the proper steps to ensure that our kitchen is a safe and protected environment. The kitchen is filled with many hazards, and if proper precautions aren’t taken, the consequences can be quite severe. Let’s make sure our cooking and baking endeavor is a fun and SAFE experience for all. These 5 simple tips to kitchen safety will ensure that your kitchen and home remain safe.

1. Fire safety.

Cooking-related fires are the leading cause of all home fires in the US according to the NFPA. This is usually caused by unattended cooking. I know that life gets in the way of doing our everyday chores, such as cooking and cleaning. It is easy to get distracted by a doorbell, a phone call, or your kids requiring your attention while we tend to these chores. You cannot afford to become so distracted that it becomes a safety hazard to your family and your home. You must also be careful in regard to the clothes you wear while cooking (no loose-fitting clothes.). Make sure curtains, oven mitts, and plastic utensils are kept away from the stove while cooking.
If a fire starts while you are cooking, and it begins spreading, please leave the house and call 911. Do not try to extinguish the fire at the risk of your, and your family’s safety. In the case of a stove top fire, if possible, use the lid for the pot to cover and extinguish the flames. If the fire starts in the microwave or toaster, unplug the appliance. DO NOT throw water on a kitchen fire, because fire needs oxygen to spread.

Fire preventive aids for the Kitchen.

  • Smoke detector
  • Fire extinguisher
  • Baking soda (You will need a lot)

 

2. Safeguard sharp objects.

  1. Please make sure you are taking every precaution to safeguard sharp objects, such as knives, forks, cleavers, and scissors. Sharp knives should be stored in a wooden knife block. Most knife sets come equipped with a block for storage. Some knives are sold with sheaths to protect from accidental cuts and punctures.
  2. Glass objects (drinking glasses, bowls, dishes) can also be a kitchen hazard, if not stored properly. These should be kept on the higher shelves in your cabinets. Make sure children never have easy access to these utensils. Children are curious sometimes, so you should educate your children on the dangers of sharp objects in the kitchen.

3. Watch the children.

Always be diligent in the kitchen if children are around. While it’s a great experience teaching a child how to cook, it comes with a certain risk. The kitchen can be a dangerous place for the little ones if you are not keeping an eye on them while as you prep and cook.

Do not get distracted by the cell phone, the radio, or the TV while children are present in the kitchen when you are cooking. Be sure they stay at least 3 feet away from the stove while it is on. Stove burns are a common household injury for children, and with the 3 feet rule, you can drastically reduce the odds of that happening to your child.

Please let your children know, that the kitchen is not a playground, and if they are not careful, an accident can occur. My mother used to cook with 1 eye on the stove and the other on the kids. I adopted the same practice when I had kids. Be that eagle eye for your kid’s safety.

 

4. Electrical Hazards.

You should always ensure that all electrical appliances in your kitchen is functioning properly. Be sure you make scheduled maintenance appointments for your major appliances, like the Refrigerator, microwave, and dishwasher. You should always check your power cords to make sure they are not overheating or frayed. When not in use appliances should be plugged out. Obviously, the refrigerator doesn’t fall into that category, but other appliances like the microwave, toaster, electric can opener can all be plugged out when not in use. This also saves a little on energy costs, even though the appliance is not turned on, it is still drawing electricity from the outlet. Please also remember never to stick metal objects like knives, and forks into a toaster while it is operating and plugged in. This can cause a fatal shock, so please avoid doing that at all costs.

 

5. Wash your Hands.

This last tip is so important but sometimes overlooked by some people. It is paramount, to wash your hands frequently while cooking. You don’t want to transfer germs from touching other objects around the kitchen to your food. The cross contamination can make you and your family ill. You must make sure you wash with a gentle hand soap and warm water. I do it every 10 minutes while I’m cooking (I may be a bit of a germ-a-phobe when it comes to cooking). As the saying goes, “Cleanliness is next to Godliness”

 

Stay Safe While In the Kitchen

If you follow these 5 simple tips to kitchen safety, I guarantee you will have a better kitchen experience, knowing that you are taking precautions and steps to ensure you and your family’s safety.

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Jamaican Steam Fish Recipe

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Jamaican Steam Fish
Steam Fish

Jamaican Steam Fish Recipe

This steam fish recipe is a delicious and healthy dish you can prepare quickly for a family dinner. You can use porgies, snapper, (You can slice them in half). I prefer to use kingfish, because of the meaty and firm texture.

This is a Jamaican favorite that is served quite often because of the availability of fish on the island. There are a few different variations to the way people prepare this meal, but it is basically the same dish. The combination of vegetables, fish, and spices make this a favorite in many households

 

Jamaican Steam Fish
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Jamaican Steam Fish Recipe

This is an old Jamaican favorite fish recipe. It is fairly easy to prepare, and the ingredients are common. You can pick up all ingredients at your local supermarket.

Course Dinner
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 273 kcal
Author myjamaicanrecipes.com

Ingredients

  • 2 lbs Kingfish Sliced
  • 3 tbsp Butter
  • 3 cups Water For cleaning Fish
  • 1 whole Yellow Onion Sliced
  • 2 whole Tomatoes Sliced
  • 2 stalks Green onions Diced
  • 1 small Bell Pepper Sliced
  • 2 cloves Garlic Minced
  • 1 tbsp Thyme Use 3 sprigs fresh thyme if available
  • 1/2 tbsp Scotch Bonnet Pepper Diced and De-seeded
  • 1 tbsp Black Pepper
  • 1 tbsp Salt
  • 1 tbsp White Vinegar For cleaning fish
  • 2 tbsp Lemon Juice For cleaning fish
  • 10 whole Okras Sliced

Instructions

  1. Clean fish in a solution of lemon juice and water (You can use 1 tbsp of white vinegar as a substitute for lemon juice). Let fish dry (Use paper towels to dry fish, until water is absorbed in paper towels).

  2. Season fish evenly with salt and black pepper.

  3. Melt butter in a medium-sized saucepan over a medium flame. 

  4. Add tomatoes, bell pepper, okras, garlic, thyme, and scotch bonnet pepper to saucepan.

  5. Let sauté for approx. 10 mins or until ingredients are soft.

  6. Add onion to sautéed vegetables.

  7. Add fish (laid evenly in medium-sized saucepan)

  8. Let cook for 20 minutes.

Recipe Notes

You have just prepared a Jamaican steam fish dinner. Serve with white rice, or boiled green bananas, and or Jamaican boiled dumplings.

 

 

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Orange Glazed Turkey Breast Recipe-Jamaican Jerk Style

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Orange Glazed Turkey Breast Recipe

This is a spin on the traditional roasted turkey breast that is served in The USA. Back home in Jamaica, we like to put our own twist on any recipe that we can find. The Jerk seasoning with the orange glaze mixes together to form the perfect balance between sweet and spicy. This USA-Jamaican fusion will definitely have your family and guests wanting more.

Although Thanksgiving isn’t officially celebrated in Jamaica, it is not uncommon for Jamaicans to celebrate the holiday in the USA, and in Canada. Jamaicans have incorporated their traditional recipes into the whole Thanksgiving tradition. That is because so much of the day is centered around food, and if there is food involved, you better believe Jamaicans are interested. So much of our culture is centered around food, anything that has to do with food and recipes, we are drawn to it like a moth to a flame.

Orange Glaze Turkey Breast-Jerk style

This mouth-watering turkey breast recipe puts a spin on the traditional roasted turkey breast. In Jamaica, we spice it up with jerk seasoning.

Course Main Course
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 20
Calories 281 kcal
Author myjamaicanrecipes.com

Ingredients

  • 1 8-10 lb Smoked Turkey Breast with rib bone Honey Suckle White
  • 2 tbsp Jerk Seasoning
  • 2 tbsp Teriyaki Sauce
  • 1 stick Butter Unsalted
  • 1 tbsp Garlic Powder
  • 2 cups Chicken Stock Low sodium
  • 3 stalks Green Onions Scallions

Orange Glaze

  • 1 15 oz bottle Orange glaze
  • 1 1/2 cups Orange Juice Freshly squeezed
  • 1 tbsp Ginger Grated
  • 1/4 cup Grand Marnier

Instructions

  1. Preheat oven 350 degrees F.


  2. Place Turkey Breast (cavity down) in roasting pan.

  3. Melt butter with garlic powder, add to 1/2 cup chicken stock and mix well

  4. Inject all over turkey breast with a meat injector, the butter, chicken stock, and garlic mixture.

  5. Mix teriyaki sauce with Jerk sauce and rub the entire turkey breast with the mixture.

  6. Pour the remainder 1/12 cup of chicken broth in the bottom of the roasting pan.

  7. Cover the roasting pan loosely with aluminum foil and bake for 45 -50 mins.

  8. Keep basting the turkey breast with the chicken stock until tender. (Do Not Overcook.)

  9. Remove turkey breast from oven to rest while u prepare the glaze.

Glazing

  1. In a saucepan simmer on low heat orange juice and grated ginger reduce to 1/2 cup.

  2. Remove from heat. Strain and remove any pieces of ginger.

  3. Add orange glaze, Grand Marnier and orange juice with ginger and mix thoroughly.
  4. Pour mixture over turkey breast and generously glaze turkey breast.

  5. Return turkey breast uncovered to oven for approximately 20 minutes until golden brown.

  6. Use drippings from turkey breast and add to your favorite turkey gravy.

  7. Garnish with chopped green onions.

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Papaya Salad With Shrimp Recipe

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Papaya and Shrimp Salad
Papaya and Shrimp Salad

Papaya Salad With Shrimp Recipe

If you are looking for a quick Papaya with shrimp recipe, this is just for you. In Jamaica, we use a lot of the native fruits in our recipes. They are used in salads and main courses alike. This salad can be served as an appetizer, or as a main course for lunch. Papaya makes for an excellent ingredient in salads because the flavor compliments so many other ingredients.

 

 

 

 

 

Papaya Salad With Shrimp

Papaya salad made with spicy shrimp is the perfect appetizer or can be served as a main course. Great for BBQ's or the dinner table.

Course Appetizer
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8
Calories 138 kcal
Author myjamaicanrecipes.com

Ingredients

  • 1/1 lb Shrimp Raw, and Deveined EZ peel
  • 1/4 cup Apricot Brandy
  • 1 Small Papaya Ripe (peeled and cubed)
  • 1/4 cup Meyers Dark Rum
  • 2 tbsp Coconut Oil
  • 1 tbsp Garlic Salt
  • 1 tbsp Annatto
  • 1 tbsp Grace Jamaican Jerk Seasoning
  • 2 whole Bay Leaves
  • 2 stalks Green Onions Chopped
  • 2 tbsp Vinegar

Instructions

  1. Marinate cubed papaya in apricot brandy and Meyers rum and refrigerate.

  2. Season shrimp with jerk sauce garlic salt green onions and bay leaves.

  3. In a Dutch oven or heavy frying pan add coconut oil to medium heat until hot. Add annatto to Hot oil. Turn heat up on high. 

  4. Add shrimp with all seasoning and stir-fry until shrimp is a pale pink do not overcook. Turn heat off and add vinegar and stir well for approx 5 mins. Let cool.

Recipe Notes

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Buttercream Icing Recipe

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Decorated Jamaican Christmas Cake
Decorated Jamaican Christmas Cake

Buttercream Icing Recipe

This recipe can be used to ice your Jamaican Christmas cake. This is a quick and easy icing recipe. You can use it on almost any cake you choose.

Buttercream Icing Recipe

Delicious Buttercream Icing Recipe to make your Jamaican Christmas cake beautiful.

Course Condiment
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20
Calories 191 kcal
Author myjamaicanrecipes.com

Ingredients

  • 2 lbs Powdered sugar
  • 1 tbsp Vanilla Almond flavoring can be used
  • 1 cup Crisco Shortening
  • 1 can Wilton Color Mist

Instructions

  1. Place 1 lb. powdered sugar,1 tbsp vanilla or almond flavoring into a measuring cup. Add enough water to total 1/2 cup

  2. Mix Crisco, liquid and 1lb of the powdered sugar in an electric mixer. When well blended, slowly add the remainder of powder sugar. This is a thick icing. (This icing can be stored in the refrigerator in a covered bowl.)

  3. Have a cup with warm water and a large knife, Cover entire cake with icing and smooth cake over by dipping knife in warm water. Allow icing to dry for 1 hr.

  4. Fill a Wilton parchment 15" triangle decorating bag with a 106 or 107-star tip.  Start piping stars from the base of the cake in rows covering the entire cake. Allow icing to dry.

  5. Spray halfway up the cake from the base with red Wilton color mist. Decorate with edible ornamental Xmas trees. Sprinkle entire cake with white sugar crystals

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Jamaican Christmas Cake Recipe

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Decorated Jamaican Christmas cake
Decorated Jamaican Christmas cake

Jamaican Christmas Cake Recipe

Jamaican Christmas cake, which is also referred to as Jamaican black cake has long been the most popular Jamaican dessert in Jamaica. Jamaican black cake is thought to be derived from the British figgy pudding, but with an island twist. While it has traditionally been thought of as a Christmas cake, it is actually baked and eaten all year round. It is also frequently used as a wedding cake.

This recipe is the holy grail of Jamaican black cake recipes. It was handed down from my grandmother to my mother and then to me. It has been in my family for over 100 years (as far as I know). This cake has been served at every family occasion throughout my life. This recipe has always been a big hit, not just with family members, but with anyone who’s ever tried it. It is with great honor I present to you a piece of my family’s culinary history. My grandmother’s Jamaican black cake.

To learn how to decorate your cake like the one pictured, please click here.

Jamaican Black Cake
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Jamaican Christmas Cake

This delicious cake is a Jamaican jewel. This cake can be found on every table around the holiday season. It is also great for dessert at your next dinner party. I guarantee you it will be a hit. 

Course Dessert
Cuisine Jamaican
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Servings 30
Calories 326 kcal
Author myjamaicanrecipes.com

Ingredients

  • 16 oz Dark Brown sugar
  • 16 oz Unsalted Butter
  • 12 Large Eggs
  • 2 tbsp Vanilla
  • 2 tbsp Rose Water
  • 2 tbsp Mixed Essence
  • 6 oz All Purpose Flour Sifted
  • 6 oz Bread Crumbs Plain
  • 1 tbsp Salt
  • 2 tbsp Baking Powder
  • 2 tbsp Cinnamon
  • 2 tbsp Ginger Grounded
  • 1 tbsp Mixed Spice
  • 1 tbsp Nutmeg Grounded
  • 1/2 tbsp Cloves Grounded
  • 1/2 cup Raisins Dried
  • 1/2 cup Currants Dried
  • 1/2 cup Cranberries Dried
  • 1/2 cup Prunes Chopped and Pitted
  • 1/2 cup Dtes Chopped and Dried
  • 1/2 cup Candied Cherries
  • 1/2 cup Candied Mixed Peel
  • 2 cups Red Port Wine
  • 1 cup Jamaican White Rum Wray and Nephew brand
  • 2 tbsp Molasses
  • 4 tbsp Browning
  • 1 tbsp Baking Soda
  • 2 tbsp Almond Flavor

Instructions

  1. Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.

  2. Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).

  3. Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.

  4. Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.

  5. Now it's time to prepare your dried fruits.

    Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel. 

  6. When all liquid has evaporated let your fruits cool.

  7. Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).

  8. Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).

  9. Grease and line 2 eight inch baking pans with butter or nonstick spray

  10. Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).

  11. Bake until done (approximately 45 mins)

  12. Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.

  13. Leave cakes in pan to cool.

Recipe Notes

 

 

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Jamaican Ackee and Saltfish Recipe

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Ackee and Saltfish cooking on stove
Ackee and Saltfish on stove

Jamaican Ackee and Saltfish Recipe

The most famous of all Jamaican recipes is ackee and saltfish (codfish). Ackee and saltfish is considered Jamaica’s national dish. Ackee is a fruit of West African origin. It made its way to Jamaica around 1798. Ackee and saltfish is usually served as a breakfast dish but can be eaten for lunch, or dinner.

You must be careful if preparing this dish with the raw fruit from the tree. Raw ackee can be poisonous if ingested. You should never eat the raw fruit under any circumstances. You must make sure the fruit is ripe (when the pods open, and the seeds are exposed) before it is harvested for consumption. Then it should be cleaned by removing the seeds and the stringy pieces attached to the inside of the fruit. It should then be boiled before cooking.

There is however canned ackee which the majority of people in Europe, and the USA use. Canned ackee can be found at Walmart and many local supermarkets.

 

Ackee and Saltfish cooking on stove
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Jamaican Ackee And Saltfish Recipe

Ackee and saltfish can be served for served for breakfast, lunch or dinner. This is perhaps the most versatile of all Jamaican dishes.

Course Breakfast
Cuisine Jamaican
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 6
Calories 371 kcal
Author https://myjamaicanrecipes.com/

Ingredients

  • 1/2 lb saltfish (codfish)
  • 1 can ackee (drained)
  • 1 tbsp vegetable oil can be substituted with olive oil
  • 1 clove garlic minced
  • 1 tbsp black pepper
  • 1/2 whole scotch bonnet pepper (chopped and de-seeded) optional if you dont like hot peppers
  • 1 whole tomato sliced in half moon slices
  • 1 whole yellow onion sliced in half moon slices
  • 2 sprigs fresh thyme (dried) can be substituted with 1 tsp bottled thyme
  • 1 whole green pepper chopped

Instructions

  1. Soak the saltfish in cold water for about 1 ½ hr, then place in a medium-sized saucepan filled with water and boil for about ½ hr. Remove the saltfish from the saucepan, then remove all bones and break the saltfish into flakes.

  2. Add 1 tablespoon of vegetable or olive oil to a medium-sized frying pan and let hear for about 3 minutes until hot. Add your, saltfish, chopped onions. garlic, scotch bonnet pepper, and green pepper to the heated oil, and sauté for approx. 8 minutes over a medium flame.
  3. Add your drained ackee and 1 tablespoon of black pepper, tomato and your thyme to the frying pan and let cook for approximately 15 minutes over a medium flame.

    Ackee and Saltfish cooking on stove

Recipe Notes

  1. Served with boiled green bananas and boiled or fried dumplings. To reduce sodium, boil salt fish (codfish) until salt dissipates.

 

 

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Jamaican Rice and Peas Recipe

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Jamaican Rice and Peas for dinner
Jamaican Rice and Peas served.

Jamaican Rice and Peas Recipe

Rice and peas is the staple of every Jamaican Sunday dinner. The 2 things you can be sure of in Jamaica are sunshine, and rice and peas on Sunday. This delicious dish was first introduced to the island by the slaves that came from West Africa centuries ago. The recipe has changed a little since then, by using ingredients found on the island, such as thyme, and pepper.

My grandmother would scoff at me for using canned coconut milk instead of the fresh coconut milk she used. If only I had a coconut tree in NJ which I could get my own fresh coconuts, LOL. Enjoy your Sunday rice and peas.

Jamaican Rice and Peas

This easy to follow recipe will have you cooking like a Jamaican in no time flat. If you're a Jamaican, you better know how to cook rice and peas.

Course Side Dish
Cuisine Jamaican
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 476 kcal
Author https://myjamaicanrecipes.com/

Ingredients

  • 2 cups long grain white rice (brown rice can be substituted)
  • 3/4 cups unsweetened coconut milk
  • 3 stalks scallions (AKA green onions)
  • 1 clove garlic chopped
  • 1 whole scotch bonnet pepper (AKA habanero) chopped
  • 1 3/4 cups dried kidney beans canned kidney beans can be used as a substitute
  • 2 springs thyme dried
  • 1/2 tbs black pepper
  • 1/2 tbs salt
  • 7 whole allspice seeds (AKA pimento seeds)

Instructions

  1. The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.

  2. Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them). 

  3. While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
  4. Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.

  5. Add your salt and pepper to the mix
  6. Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.

Recipe Notes

 

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Jamaican Oxtails Recipe

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Jamaican Oxtail served for dinner
Jamaican Oxtail dinner.

Jamaican Oxtails Recipe

Jamaican Oxtails is one of the most popular Jamaican recipes. It is delicious and easy to make. This dish has European origins, as it was introduced to the island by the British many centuries ago. The British used to enjoy oxtail soup with vegetables in the 17th century and brought it to Jamaica when they arrived. It has since been synonymous with Jamaican cuisine ever since. This is my Jamaican oxtail recipe which I’ve used to feed many satisfied palates. Let’s get going, and learn how to cook Jamaican oxtails.

Jamaican Oxtail served for dinner
5 from 1 vote
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Jamaican Oxtails Recipe

This tasty dish is loved and served worldwide, While I'm sure all the recipes are delicious, there is something special about Jamaican oxtails.

Course Main Course
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 349 kcal
Author https://myjamaicanrecipes.com/

Ingredients

  • 2 lbs oxtails (chopped into small to medium pieces)
  • 2 tbsp vegetable oil may be substituted with olive oil
  • 1 tbsp black pepper
  • 1 whole yellow onion cut in half moon slices
  • 2 cloves garlic chopped
  • 1 whole scotch bonnet pepper (chopped and de-seeded)
  • 1 tsp paprika
  • 2 stalks scallions chopped (AKA green onions)
  • 7 whole allspice seeds AKA pimento seeds)
  • 1 1/2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 can butter beans
  • 1 tbsp browning sauce

Instructions

  1. The first thing you want to do is clean your oxtails. You start by trimming the excess fat from your chopped oxtails with a knife. You then soak them in a solution of lemon juice, and water, you can also use salt, or white vinegar as a substitute for lemon juice.Let the oxtails sit in this solution for about an hour. You then rinse the oxtails in fresh water. Your oxtails are now ready to be seasoned

  2. In a large mixing bowl, add 1 tablespoon of black pepper to your oxtails. You then add 1 teaspoon of paprika, add your chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds. Add Worcestershire sauce and browning sauce to your oxtails. Rub vigorously until your oxtails are completely coated and infused by the seasonings you've just added. Let sit for 1 hour (overnight is ideal for a proper marinade).

  3. Add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), place your seasoned oxtails in the saucepan until your oxtails become brown (approximately 5 minutes). 

  4. Add 3 cups of water and add your beef bullion cube. Stir occasionally and let cook under a medium flame for about 2 hrs while stirring intermittently. Add the butter beans (remember to drain the water from the can) after about 1/ ½ hr. Let simmer and add a little water if needed. You have just made Jamaican oxtails. Enjoy and don't forget to share it.

Recipe Video

Recipe Notes

Serve with White rice, or traditional Jamaican rice and peas and a side salad.

 

 

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