Jerk Oxtail Pappardelle
A fusion dish combining Jamaican jerk flavors with Italian pasta, featuring braised oxtail and homemade pappardelle.

Ingredients
Jerk Marinade
- Scotch Bonnet peppers, chopped5
- small red onion, chopped1
- garlic, chopped5clove
- stalks scallions, ends trimmed4
- soy sauce1/4cup
- vinegar1/4cup
- olive oil2tbsp
- fresh squeezed orange juice3/4cup
- whole lime, juiced1
- ginger1tbsp
- brown sugar2tbsp
- nutmeg1tsp
- allspice1tsp
- cinnamon1tsp
- dried thyme1tsp
- Salt & pepper to taste
Jerk Spice
- onion powder1tbsp
- garlic powder1tbsp
- cayenne pepper2tsp
- salt2tsp
- ground black pepper2tsp
- dried thyme2tsp
- sugar2tsp
- ground allspice1tsp
- dried parsley1tsp
- paprika1tsp
- hot pepper flakes1/2tsp
- ground cinnamon1/2tsp
- ground nutmeg1/2tsp
- ground clove1/2tsp
- ground cumin1/4tsp
Braised Oxtail
- sherry wine1/2cup
- beef broth8cups
- cleaned and trimmed oxtail4lb
- Fresh thyme
- Fresh bay leaves
- onion, diced1/2
- bell pepper, diced1
- Jerk spice to taste
Pasta
- "00" Flour300g
- whole eggs3
- egg yolk1
Nutrition (per serving)
Calories
864.5kcal (43.23%)
Protein
71.0g (100%)
Carbs
58.8g (21.36%)
Sugars
18.9g (37.9%)
Healthy Fat
18.3g
Unhealthy Fat
14.5g
% Daily Value based on a 2000 calorie diet
How to make Jerk Oxtail Pappardelle
Jerk Marinade
- Step 1
Mix all the marinade ingredients together in a blender until smooth. Adjust flavors to taste.
Jerk Spice
- Step 1
Mix all the spice ingredients together and store in an airtight container.
Braised Oxtail
- Step 1
Marinate the oxtail using the jerk spice and jerk marinade. Let it marinate overnight.
- Step 2
Preheat the oven to 400°F (200°C). Line the oxtail on a baking sheet and roast for 30 minutes to lock in the flavor.
- Step 3
In a hot Dutch oven, add the roasted oxtail. Add sherry and cook off the alcohol.
- Step 4
Add enough beef broth to cover the oxtail. Add onions, bell pepper, and fresh herbs.
- Step 5
Season with jerk spice and braise until the meat is falling off the bone, about 3 hours.
Pasta
- Step 1
Mix flour, whole eggs, and egg yolk together in a stand mixer using the paddle attachment.
- Step 2
Once the dough forms, switch to the hook attachment and knead the dough for 10 minutes on speed 3.
- Step 3
Wrap the dough in plastic and let it rest for at least 30 minutes at room temperature.
- Step 4
Divide the dough into 2–4 pieces.
- Step 5
Roll each piece on a lightly floured surface until thin (1–2 mm).
- Step 6
Dust with flour, roll it up gently, and cut into strips (fettuccine)
Cooking Pasta and Oxtail
- Step 1
Cook the pasta.
- Step 2
Toss the pasta in the oxtail and broth mix.
- Step 3
Plate it with oxtail on top.
Nutrition (per serving)
Nutrition (per serving)
Calories
864.5kcal (43.23%)
Protein
71.0g (100%)
Carbs
58.8g (21.36%)
Sugars
18.9g (37.9%)
Healthy Fat
18.3g
Unhealthy Fat
14.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a spicier dish, add more Scotch Bonnet peppers to the marinade.
Ensure the oxtail is well-trimmed to avoid excess fat in the dish.
Use fresh herbs for the best flavor in the braised oxtail.
FAQS
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, but pappardelle pairs well with the rich oxtail sauce.
How can I make this dish less spicy?
Reduce the number of Scotch Bonnet peppers and cayenne pepper in the recipe.
Can I prepare the oxtail in advance?
Yes, you can braise the oxtail a day ahead and reheat it before serving.
What can I use instead of sherry wine?
You can substitute sherry wine with a dry white wine or omit it altogether.
Is it necessary to make homemade pasta?
Homemade pasta enhances the dish, but store-bought pasta can be used as a convenient alternative.
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Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia