"This is a traditional Jamaican dish I was taught to cook by my grandmother." — sunflowerBirmingham
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beef oxtail, cut into pieces
green onion, thinly sliced
minced fresh ginger root
scotch bonnet chile pepper, chopped
fresh thyme, chopped
1 1/2 cups
canned fava beans, drained
whole allspice berries
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!
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.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Oxtail with Broad Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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