Description
This jerk oxtail ramen is a bold fusion of Caribbean and Japanese flavors, combining tender, slow-braised jerk oxtail with a rich, spicy broth and comforting ramen noodles. It’s an indulgent and flavorful bowl perfect for cozy nights or special dinners.
Ingredients
- 2.5 lb beef oxtail, cleaned and trimmed
- 2 tbsp jerk seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 scallions, chopped
- 1 whole scotch bonnet pepper
- 2 tbsp tomato paste
- 6 cups beef broth
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 4 packs dried ramen noodles (seasoning packets discarded)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 soft-boiled eggs, halved
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 scallions, thinly sliced
- 1 tsp chili oil (optional)
Instructions
- Season oxtail with jerk seasoning, salt, black pepper, smoked paprika, and allspice. Let it rest for at least 30 minutes.
- Heat vegetable oil in a large heavy pot over medium-high heat. Sear oxtail on all sides until deeply browned. Remove and set aside.
- In the same pot, sauté onion, garlic, ginger, and scallions for 3–4 minutes until softened.
- Add tomato paste and cook for 1 minute.
- Return oxtail to the pot. Add beef broth, soy sauce, brown sugar, thyme, bay leaf, and scotch bonnet pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for 3 to 3.5 hours until oxtail is tender and broth is rich.
- Remove oxtail, pull meat from bones, discard bones and excess fat, and return meat to the broth. Adjust seasoning if needed.
- Cook ramen noodles according to package instructions. Drain and set aside.
- Add mushrooms and spinach to the broth. Simmer for 2–3 minutes until tender.
- Stir in sesame oil. Divide noodles into bowls, ladle broth and oxtail meat over top, and garnish with soft-boiled eggs, scallions, and chili oil if desired.
Notes
- For less heat, use half a scotch bonnet or a milder chili.
- Add a tablespoon of butter before serving for a richer broth.
- Swap ramen for udon or rice noodles as needed.
- Make broth a day ahead for even deeper flavor.
- Store noodles separately to avoid them getting soggy.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 5g
- Sodium: 1350mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
