Jamaican Oxtail with Broad Beans

Jamaican Oxtail with Broad Beans

56 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
sunflowerBirmingham
Recipe by  sunflowerBirmingham

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (56)

Rate This Recipe
DIYCHEF
179

DIYCHEF

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. I also used a tsp of caramel browning when frying the oxtail at the beginning. I absolutley recommend this recipe my friends and family loved it!

margelle
107

margelle

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 limas) you have previously soaked and cooked to use in this recipe or use a (15 oz.) can of large butter beans 1 tsp. of pimento berries is far too much, and will overpower the flavor of the entire dish! Try 1/2 tsp. instead. Lastly if you do not like peppery hot food, substitute 1/2 cup chopped bell pepper instead.

JayViolet
99

JayViolet

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 cooking the oxtail in the pan, make sure there are no onions, etc. with it otherwise the onions will burn. Instead of a pressure cooker, I cooked everything in my slow cooker on high for 6 hours - the meat was falling off the bone! Simply tender and delicious. I would omit the beans next time I make this - just didn't need it. I served them over hot cooked rice. Will DEFINITELY be making this delicious meal again and again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 17.6 g
  • 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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African-Style Oxtail Stew

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