READY IN 1¼ hrs

Jamaican Oxtail with Broad Beans

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

Directions

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.
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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PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

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 More Reviews

Most Helpful Positive Review

Aug 27, 2008

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!

—DIYCHEF

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Most Helpful Critical Review

Jan 29, 2010

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.

—margelle

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66 Ratings

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Aug 03, 2009

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!

—JayViolet

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Oct 08, 2009

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 for the first time using this recipe and it turned out great. I added potatoes, carrots and dumplings to the pot 1 hour before it was finished. The scotch bonnet I used was a lot stronger than I expected so next time I would just use half instead of a whole one. But it was still fabulous and falling off the bone. I will definitely be making this recipe again.

—April

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Apr 23, 2009

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 1.5hrs, added canned broad beans (next time I will just add dried in the beginning) with added baby carrots. along with my homemade rice and peas this was a keeper.

—Cami

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Apr 22, 2008

I LOVE IT ,ITS A GOOD CHANGE

—sunflowerBirmingham

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Mar 25, 2012

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

—Joyisme

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May 22, 2011

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 - first 1 pound of Oxtail does not go far - cook at least 2 Lbs. Secondly she always adds up to 1/2 bottle of Red Wine - usually a Spanish Rioja after the Pressure Cooking Stage. You also may not want to thicken the gravy with Cornstarch - it's a question of taste & texture. Fayva Beans - Lima beans - Butter Beans - Broad Beans are more or less the same thing.

—Hornsea

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Nutrition

Calories
425 kcal
21%

Carbohydrates
17.6 g
6%

Cholesterol
125 mg
42%

Fat
22.4 g
34%

Fiber
3.7 g
15%

Protein
38.8 g
78%

Sodium
1089 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jamaican Oxtail with Broad Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 425
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 7.5g 37 %
Cholesterol 125mg 42 %
Sodium 1089mg 44 %
** Potassium 302mg 8 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 3.7g 15 %
Protein 38.8g 78 %
** Sugars 1.8g
Vitamin A 1 %
Vitamin C 9 %
Calcium 6 %
Iron 56 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 16 %
** Magnesium 4 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.