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

Jerk Oxtail Pappardelle recipe
Prep Time
1hr 0min
Cook Time
3hr 30min
Total Time
4hr 30min

Ingredients

6 Servings
(1 serving = 1 plate)

Jerk Marinade

  • Scotch Bonnet peppers, chopped
    Scotch Bonnet peppers, chopped
    5
  • small red onion, chopped
    small red onion, chopped
    1
  • garlic, chopped
    garlic, chopped
    5clove
  • stalks scallions, ends trimmed
    stalks scallions, ends trimmed
    4
  • soy sauce
    soy sauce
    1/4cup
  • vinegar
    vinegar
    1/4cup
  • olive oil
    olive oil
    2tbsp
  • fresh squeezed orange juice
    fresh squeezed orange juice
    3/4cup
  • whole lime, juiced
    whole lime, juiced
    1
  • ginger
    ginger
    1tbsp
  • brown sugar
    brown sugar
    2tbsp
  • nutmeg
    nutmeg
    1tsp
  • allspice
    allspice
    1tsp
  • cinnamon
    cinnamon
    1tsp
  • dried thyme
    dried thyme
    1tsp
  • Salt & pepper to taste
    Salt & pepper to taste

Jerk Spice

  • onion powder
    onion powder
    1tbsp
  • garlic powder
    garlic powder
    1tbsp
  • cayenne pepper
    cayenne pepper
    2tsp
  • salt
    salt
    2tsp
  • ground black pepper
    ground black pepper
    2tsp
  • dried thyme
    dried thyme
    2tsp
  • sugar
    sugar
    2tsp
  • ground allspice
    ground allspice
    1tsp
  • dried parsley
    dried parsley
    1tsp
  • paprika
    paprika
    1tsp
  • hot pepper flakes
    hot pepper flakes
    1/2tsp
  • ground cinnamon
    ground cinnamon
    1/2tsp
  • ground nutmeg
    ground nutmeg
    1/2tsp
  • ground clove
    ground clove
    1/2tsp
  • ground cumin
    ground cumin
    1/4tsp

Braised Oxtail

  • sherry wine
    sherry wine
    1/2cup
  • beef broth
    beef broth
    8cups
  • cleaned and trimmed oxtail
    cleaned and trimmed oxtail
    4lb
  • Fresh thyme
    Fresh thyme
  • Fresh bay leaves
    Fresh bay leaves
  • onion, diced
    onion, diced
    1/2
  • bell pepper, diced
    bell pepper, diced
    1
  • Jerk spice to taste
    Jerk spice to taste

Pasta

  • "00" Flour
    "00" Flour
    300g
  • whole eggs
    whole eggs
    3
  • egg yolk
    egg yolk
    1

How to make Jerk Oxtail Pappardelle

Jerk Marinade

  1. Step 1

    Mix all the marinade ingredients together in a blender until smooth. Adjust flavors to taste.

Jerk Spice

  1. Step 1

    Mix all the spice ingredients together and store in an airtight container.

Braised Oxtail

  1. Step 1

    Marinate the oxtail using the jerk spice and jerk marinade. Let it marinate overnight.

  2. 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.

  3. Step 3

    In a hot Dutch oven, add the roasted oxtail. Add sherry and cook off the alcohol.

  4. Step 4

    Add enough beef broth to cover the oxtail. Add onions, bell pepper, and fresh herbs.

  5. Step 5

    Season with jerk spice and braise until the meat is falling off the bone, about 3 hours.

Pasta

  1. Step 1

    Mix flour, whole eggs, and egg yolk together in a stand mixer using the paddle attachment.

  2. Step 2

    Once the dough forms, switch to the hook attachment and knead the dough for 10 minutes on speed 3.

  3. Step 3

    Wrap the dough in plastic and let it rest for at least 30 minutes at room temperature.

  4. Step 4

    Divide the dough into 2–4 pieces.

  5. Step 5

    Roll each piece on a lightly floured surface until thin (1–2 mm).

  6. Step 6

    Dust with flour, roll it up gently, and cut into strips (fettuccine)

Cooking Pasta and Oxtail

  1. Step 1

    Cook the pasta.

  2. Step 2

    Toss the pasta in the oxtail and broth mix.

  3. Step 3

    Plate it with oxtail on top.

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

  1. For a spicier dish, add more Scotch Bonnet peppers to the marinade.

  2. Ensure the oxtail is well-trimmed to avoid excess fat in the dish.

  3. Use fresh herbs for the best flavor in the braised oxtail.

FAQS

  1. 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.

  2. How can I make this dish less spicy?

    Reduce the number of Scotch Bonnet peppers and cayenne pepper in the recipe.

  3. Can I prepare the oxtail in advance?

    Yes, you can braise the oxtail a day ahead and reheat it before serving.

  4. What can I use instead of sherry wine?

    You can substitute sherry wine with a dry white wine or omit it altogether.

  5. 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 ⚜️🐊...

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