Creamy Jamaican Jerk Oxtail Pasta
This Creamy Jamaican Jerk Oxtail Pasta is the ultimate comfort-meets-Caribbean dish. Tender, fall-off-the-bone oxtails are slow-braised in rich Jamaican spices, then folded into a velvety cream sauce with Parmesan, coconut milk, and a touch of jerk seasoning. Tossed with penne pasta, it’s bold, flavorful, and indulgent—perfect for Sunday dinner, special occasions, or whenever you want to wow your family with a meal that feels like a hug in a bowl. This recipe blends the soulfulness of traditional oxtail stew with the creamy decadence of pasta, creating a unique fusion you’ll crave again and again.
Ingredients
Method
- In a large bowl, combine garlic powder, onion powder, allspice, jerk seasoning, brown sugar, ketchup, browning, and minced garlic.
- Add your cleaned oxtails to the bowl and mix thoroughly (get in there with your hands!).
- Cover and let marinate in the fridge for at least 2–3 hours (overnight is even better for maximum flavor).
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown the oxtails on all sides until deep golden. Remove and set aside.
- In the same pot, add onions, red bell pepper, and thyme. Let them brown slightly in the oxtail drippings.
- Pour in 3 cups of water, scraping the bottom of the pot with a wooden spoon to release all those flavorful brown bits.
- Return the oxtails to the pot, cover with a lid, and reduce heat to low.
- Simmer for 2.5 to 3 hours, stirring every 30 minutes, until the meat is tender and nearly falling off the bone.
- While the oxtails finish braising, cook penne pasta according to package directions. Drain and set aside.
- In a separate large skillet, heat olive oil and sauté red and green bell peppers, green onion, and garlic until fragrant.
- Add heavy cream, coconut milk, and chicken broth. Stir and let simmer for 5 minutes.
- Mix in Parmesan cheese, jerk seasoning, thyme, paprika, and black pepper. Stir until creamy and smooth.
- Once the oxtails are ready, carefully remove the meat from the bones (discard bones).
- Stir the shredded oxtail meat into the cream sauce.
- Add the cooked penne pasta and toss until everything is evenly coated.
- Plate the pasta, sprinkle with fresh parsley, and enjoy a comforting, flavor-packed meal!
Notes
Low & Slow Wins: The longer you let your oxtails braise, the more tender they’ll be.
Coconut Milk: Adds a subtle Caribbean creaminess that balances the spices.
Cheese Swap: If you don’t have Parmesan, try Pecorino Romano or even a sharp white cheddar.
Meal Prep: The oxtails can be braised a day ahead and reheated when ready to combine with pasta.
This recipe is perfect for Sunday dinner, special occasions, or whenever you want to wow your family with something hearty and unique. It’s comfort food with a Jamaican twist that blends spice, creaminess, and richness all in one bowl.
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