Jamaican oxtail arancini [Shannen and Stacey Tune, Carol Kay's / Craft Burger] from Houston Cooks: Recipes from the City’s Favorite Restaurants and Chefs (page 52) by Francine Spiering

  • scallions
  • Parmesan cheese
  • coconut milk
  • garlic powder
  • medium grain rice
  • garlic
  • peanut oil
  • onions
  • thyme
  • eggs
  • oxtail
  • all-purpose flour
  • panko breadcrumbs
  • onion powder
  • allspice berries
  • Scotch bonnet chiles
  • pigeon peas
  • EYB Comments

    Allow to marinate and pre-soak overnight. Can substitute habanero chiles for Scotch bonnet chiles, and dried red beans for pigeon peas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate and pre-soak overnight. Can substitute habanero chiles for Scotch bonnet chiles, and dried red beans for pigeon peas.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.