Jamaican Oxtail with Broad Beans

Jamaican Oxtail with Broad Beans

73
sunflowerBirmingham 14

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

Ingredients

1 h 15 m servings 425 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

73
  1. 97 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

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...

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...

The method & ingredients are good. My wife is Jamaican - but she never uses Allspice in Oxtail - Stew Peas, yes & cloves in Ham. There are two important differences with her recipe, however - fi...

This recipe is great. I have been making oxtails in a regular stew pot for years (too cheap to buy a pressure cooker) and they just never came out tender enough. I tried it in my slow cooker f...

great recipe. i left out the scotch bonnet (don't think it needs the heat)and added a touch of browning and bbq sauce. did it in the crockpot on high for 4 hours and finished it in the oven for ...

I LOVE IT ,ITS A GOOD CHANGE

Flavorful! Did not cook in slow cooker or pressure cooker though, cooked on stove top for 2 hours -- fork tender. Thank you!

This recipe is a keeper!! The oxtails came out delicious and so tender. I rated this recipe 4 stars because I made some adjustments. I bought 2 lbs of oxtail, so I obviously doubled the ingre...