Jamaican·non-vegetarian·medium

Oxtail with broad beans

Name: Oxtail with broad beans
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 450g Oxtail; 1 chopped Onion; 1 Spring Onions; 2 cloves minced Garlic; 1 tsp Ginger; 1 chopped Scotch Bonnet; 2 tbs Soy Sauce; 1 chopped Fresh Thyme; 2 tbs Vegetable Oil; 350ml Water; 200g Broad Beans; 1 tbs Corn Flour; 2 tbs Water

Oxtail with broad beans is a deeply satisfying dish where tender, fall-off-the-bone meat meets creamy beans in a rich, aromatic broth. The slow-cooked oxtail develops a luxurious melt-in-your-mouth texture, while the broad beans add a subtle earthiness that balances the deep umami of the braise. A hint of pimento berries lends a warm, slightly floral note, elevating the dish beyond the ordinary. Worth the effort for its bold, comforting flavors and the way it turns humble ingredients into something extraordinary.

210 min(prep 30 + cook 180)

4 servings

450 kcal

4.6

Ingredients

Oxtail450g
Onion1 chopped
Spring Onions1
Garlic2 cloves minced
Ginger1 tsp
Scotch Bonnet1 chopped
Soy Sauce2 tbs
Fresh Thyme1 chopped
Vegetable Oil2 tbs
Water350ml
Broad Beans200g
Corn Flour1 tbs
Water2 tbs

Nutrition

450 kcalper serving

Protein30g32%

Carbs25g27%

Fat30g32%

Fiber5g5%

Sugar3g3%

Directions

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 frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2
Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. 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 broad beans are tender.

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