Jamaican oxtail with broad beans

    1 hour 15 min

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

    176 people made this

    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

    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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    Reviews in English (103)


    This was so delicious!!! My family and I ate it all up, I didn't have all of the ingredients but I improvised and used red onions instead of white onions. I also added worcestshire sauce, will definitely be cooking his again!!  -  19 Dec 2016


    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!  -  27 Aug 2008  (Review from Allrecipes US | Canada)


    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.  -  27 Jan 2010  (Review from Allrecipes US | Canada)