This is a Jamaican oxtail recipe using chilli, ginger, broadbeans and allspice. You'll love it!
A slow cooker may be used instead of a pressure cooker. 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.
For Gluten Free options, ensure to use the Wheat Free Soy Sauce and Cornflour.
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! - 27 Aug 2008 (Review from Allrecipes USA and Canada)
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. - 27 Jan 2010 (Review from Allrecipes USA and Canada)
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! - 31 Jul 2009 (Review from Allrecipes USA and Canada)