Sunday Dinner is here OXTAILS amp RICE AND PEAS

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Ingredients: • 2-3 pounds of oxtails • 1 can (15 oz) butter beans (lima beans), drained and rinsed (or use dried beans, soaked overnight) • 2 tablespoons vegetable oil • 1 medium onion, chopped • 4 cloves garlic, minced • 1 thumb-sized piece of ginger, grated or minced • 1-2 scotch bonnet peppers (whole, not pierced) • 2 tablespoons soy sauce • 2 tablespoons browning sauce (for color and flavor) • 1 tablespoon tomato paste (optional, for a deeper flavor) • #safarispice #cookingwithsafari #oxtails • 1 teaspoon dried thyme (or a few sprigs of fresh thyme) • 1/2 teaspoon allspice (pimento) • 2 tablespoons brown sugar • 4 cups beef broth (or water) • 2 carrots, sliced • 1 medium potato, peeled and diced (optional) • Salt and black pepper, to taste • 1-2 tablespoons butter (optional) • Instructions: • 1. Prep the Oxtails: • Trim excess fat from the oxtails, leaving just a little fat to help with the braising. Rinse them under cold water and pat them dry with paper towels. • Season the oxtails with salt, black pepper, and allspice. Set aside. • 2. Brown the Oxtails: • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the oxtails in batches, making sure not to overcrowd the pot. • Brown the oxtails on all sides (about 3-5 minutes per side). This step adds flavor and color to the meat. Remove the oxtails and set them aside. • 3. Prepare the Seasoning Base: • In the same pot, add a little more oil if needed and sauté the onion, garlic, and ginger until softened and aromatic (about 5 minutes). • Add the soy sauce, browning sauce, and tomato paste (if using) and stir to combine. Let the mixture cook for about 2 minutes, allowing the flavors to blend. • 4. Braise the Oxtails: • Return the oxtails to the pot, stirring to coat them in the seasonings. • Add the beef broth (or water), dried thyme, and scotch bonnet pepper (don't pierce the pepper so it can impart flavor without overwhelming the dish with heat). • Bring the mixture to a simmer, then lower the heat to low and cover the pot. • Let the oxtails cook for about 2.5 to 3 hours, stirring occasionally. If the liquid reduces too much, add a little more water or broth as needed. The oxtails should be tender and the sauce thickened. • 5. Add the Butter Beans and Vegetables: • After the oxtails have cooked and become tender, add the butter beans, carrots, and potatoes (if using). Stir gently to combine. • Cover and cook for another 30 minutes to 1 hour, until the butter beans are tender and the flavors have melded together. • If the sauce is too thin at this point, you can cook uncovered for a few more minutes to reduce the liquid to your desired consistency. • Ingredients: • 1 1/2 cups long-grain white rice (or jasmine rice) • 1 can (13.5 oz) coconut milk • 1 1/2 cups water (or use a combination of water and coconut milk for extra richness) • 1 can (15 oz) kidney beans (or peas ), drained and rinsed (or use dried peas, soaked overnight) • 2 scallions (green onions), chopped • 2 garlic cloves, minced • 1 thyme sprig (or 1 tsp dried thyme) • 1 scotch bonnet pepper (or other hot pepper), whole (do not pierce) • 1 tsp salt (or to taste) • 1/2 tsp black pepper • 1 tbsp butter or vegetable oil (optional) • Instructions: • 1. Prepare the Rice and Peas: • If using dried kidney beans (peas), you'll need to soak them overnight and then cook them until tender (about 1-1.5 hours). Alternatively, canned kidney beans can be used, which are quicker to prepare. • 2. Cook the Rice and Peas: • In a large pot, add the coconut milk, water, salt, black pepper, thyme, and scotch bonnet pepper. Stir to combine. • Add the washed rice, drained kidney beans, chopped scallions, and minced garlic. • Bring the mixture to a boil over medium-high heat. • 3. Simmer the Dish: • Once the pot reaches a boil, lower the heat to a simmer. Cover the pot tightly with a lid and allow it to cook for about 20-25 minutes. • Keep the heat low and make sure not to lift the lid too often while it cooks. You may want to check toward the end to ensure the rice is cooked, and the liquid is absorbed. • Note: Do not stir the rice during cooking as it could make the rice become sticky. • 4. Rest the Rice: • Once the rice is cooked and the liquid is absorbed, remove the pot from the heat and let it sit for about 10 minutes to steam. Keep the lid on during this time. • 5. Finish and Serve: • Remove the scotch bonnet pepper from the pot (be careful not to burst it as it’s very spicy). • Fluff the rice with a fork, and stir in the butter or oil (if using) for added richness. • Taste and adjust salt and pepper as necessary. • Serve hot as a side dish alongside your favorite Jamaican main courses. • Tips: • Scotch Bonnet Pepper: The pepper imparts a lot of flavor, but be careful not to pierce it, as it will release too much heat into the dish. If you prefer a milder dish, you can substitute with a milder pepper or omit it entirely. • For extra coconut flavor: Use a mixture of water and coconut milk (about 1 cup coconut milk and 1/2 cup water). Some people even like to add a bit of sugar for a sweet contrast to the heat.

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