Oxtail with Broad Beans

    (134)
    2 hours 10 minutes

    This is a Jamaican oxtail recipe using chilli, ginger, broadbeans and allspice. You'll love it!


    5 people made this

    Ingredients
    Serves: 4 

    • 450g beef oxtail, cut into pieces
    • 1 large onion, diced
    • 1 large spring onion, thinly sliced
    • 1 small red chilli diced
    • 2 tablespoons soy sauce
    • 1 sprig fresh thyme, diced
    • 1/2 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons vegetable oil
    • 1 1/2 cups water
    • 1 cup shelled broad beans (frozen or fresh)
    • 1 teaspoon allspice berries
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:1hour5min  ›  Ready in:2hours10min 

    1. Toss the oxtail with the onion, spring onion, garlic, ginger, chilli,, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frypan over medium-high heat. Brown the oxtail in the frypan until browned all over, about 10 minutes.
    2. Place into a pressure cooker, and pour in the 1 1/2 cups of water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
    3. Leaving the lid off, add the broad beans and allspice berries and bring to a simmer over medium-high heat for around 10 minutes. Dissolve the cornflour 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.

    Make in a Slow Cooker

    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.

    Gluten Free

    For Gluten Free options, ensure to use the Wheat Free Soy Sauce and Cornflour.

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    Reviews and Ratings
    Global Ratings:
    (134)

    Reviews in English (105)

    by
    246

    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)

    by
    192

    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)

    by
    144

    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)

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