Jamaican Oxtail with Broad Beans

Jamaican Oxtail with Broad Beans

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"This is a traditional Jamaican dish I was taught to cook by my grandmother."

Ingredients

1 h 15 m {{adjustedServings}} servings 425 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
  2. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Footnotes

  • Cook's Note
  • A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 2 as stated.
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Reviews

72
  1. 96 Ratings

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This is some authentic Jamaican Oxtail. The Slow cooker worked perfectly! I followed everything in this recipe except I washed the oxtail with vinager and lemon juice first and then rinsed clean...

What Jamaicans call "broad beans" in actually large cooked butter beans. So this is what must be used if you want to be authentically Jamaican. Either have a cup of butter beans (large dried...

WOW! Flavorful and delicious! The only changes I made were using a few dashes of scotch bonnet pepper hot sauce (didn't have a pepper on hand) and I used dried thyme instead of fresh. When cooki...