Jamaican oxtail with broad beans

55saves
1hr15min


98 people made this

About this recipe: This is a traditional Jamaican dish I was taught to cook by my grandmother.

sunflowerBirmingham

Ingredients
Serves: 4 

  • 450g oxtail, cut into pieces
  • 1 large onion, chopped
  • 1 spring onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 Scotch bonnet chilli, chopped
  • 2 tablespoons soy sauce
  • 1 sprig fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 375ml water
  • 200g broad beans, cut into pieces
  • 1 teaspoon pimento berries or peppercorns (optional)
  • 1 tablespoon cornflour
  • 2 tablespoons water

Method
Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  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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