JamRock Grocery Jamaican oxtail recipe

Ingredient

2 kg oxtail cut is small pieces’
4 tablespoons of cooking
3 tablespoons DUNN’S RIVER Caribbean Everyday Seasoning
3 tablespoons DUNN’S RIVER All Purpose Seasoning
3 chopped onion,
3 diced tomatoes,
3 chopped carrots
3 teaspoon of black pepper,
3 tablespoon of chopped garlic,
1 tablespoon of pimento seed,
1 scotch bonnet,
2 teaspoon browning,
1 bunch of fresh thyme,
1/2 chopped green sweet pepper,
½ chopped red sweet pepper.

Directions:

1.Seasoning oxtail with all DUNN’S RIVER SEASONINGS and black pepper.(Set aside)
2.In a sauce pan ,heat oil on a medium heat.
3.Place pieces of oxtail into the oil and fry until brown on both side.
4. Remove from pan.
5. Add 2 onion ,garlic,thyme stir for about a minute.
6. Add the scotch bonnet pepper ,tomatoes,pimento and stir for a minute.
7. Add about 10 cups of water bring to a boil about 3 hour .
Occasionally stirring the sauce pan.
8. About 30 min before finish control the texter of the meat then add
Remaining onion ,sweet pepper and browning .Let simmer to thick sauce.
SERVE WITH WHITE RICE OR RICE AND PEAS.

Glaze ham (Jamrock grocery style)

Red Peas Soup recipe ( Swiss Style)

Glaze

1 handful brown sugar
1 handful mustard
Honey to taste
1 cup of cider vinegar
Mixed all together then put on stove to simmer down.

Directions:

Remove ham from stove cool then rince under cold water .Take off the skin from the ham make diamond shape put in oven to get brown colour.
Remove from oven spoon the glaze over repeat more than once add cherries and pineapple on top for decoration.

Red Peas Soup recipe ( Swiss Style)

Red Peas Soup recipe ( Swiss Style)


Our Recipe for this month is Jamaican Red peas soup. We can find all the ingredients here in Switzerland which is always a plus.

Red Peas Soup
This hearty classic Jamaican soup will warm up your winter and the ingredients are easy to find in your local supermarket! Don’t be shy to substitute where needed, such as sweet potatoes for coco, etc. Enjoy!

Ingredient

500g (1lb) red peas
1kg (2lbs) shin of beef
250g (1/2lb) salted pig’s tail or salt beef
3l (5 pints) water
500g (1lb) yellow yam cut in small pieces
2-3 cocos (taro) cut in small pieces
250g (1/2lb) flour for dumplings
1 whole scotch bonnet pepper
1 clove of garlic, crushed
2 stalks spring onion, crushed
1 sprig thyme
4 dried pimento berries, crushed
Black pepper
Salt to taste

Directions:

Soak the peas overnight. Put the peas and meats in a large pan with the water and bring to the boil, then reduce the heat. Cover and allow to cook until the meats are tender (approximately 2 hours). Crush some of the peas (use a large utensil), and then add the yam, cocos and dumplings. To make the dumplings, add a little salt to the flour and add just enough water so that the dough does not become sticky. Rub the flour between your palms to make “spinners” or roll around your palms to make small round dumplings. Season the soup with the hot pepper, adding some slices of pepper should you wish a peppery taste. Add also the garlic, spring onion, thyme, pimento and black pepper. Cook until the yam and coco are soft, adding water if necessary. Taste for salt and add more if needed. Before serving remove the thyme and the whole pepper taking care not to break it. Serves 4-5 people.