Jamaican Oxtail with Broad Beans is seasoned with allspice berries and scotch bonnet, slowly cooked to perfection so that the meat falls off the bone, and topped off with broad beans, this recipe is a classic Jamaican dish. A mouth-watering recipe, perfect for any day of the week.
Ingredients (for 4 persons)
- 1 pound beef oxtail, cut into pieces
- 1 large onion, chopped
- 1 green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 1 scotch bonnet chili pepper, chopped
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 cup canned fava beans, drained
- 1 teaspoon whole allspice berries
- 1 tablespoon cornstarch
- 2 tablespoons water
(Preparation time: 30 mins; cooking time: 45 mins)
Toss the oxtail with the onion, green onion, garlic, ginger, chilli 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.
Per Serving: 425 calories; 22.4 g fat; 17.6 g carbohydrates; 38.8 g protein; 125 mg cholesterol; 1089 mg sodium.
Inside Cooking Ep 45: Jamaican Oxtail with Broad Beans
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