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My review
Jamaican Oxtail with Broad Beans
sunflowerBirmingham
"This is a traditional Jamaican dish I was taught to cook by my grandmother."
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Ingredients
1 h 15 m servings 425 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Toss the oxtail with the onion, green onion, garlic, ginger, chile 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.
Footnotes
- Cook's Note
- A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 2 as stated.
Nutrition Facts
Per Serving: 425 calories; 22.4 g fat; 17.6 g carbohydrates; 38.8 g protein; 125 mg cholesterol; 1089 mg sodium. Full nutrition
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Reviews
Read all reviews 95123 Ratings
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Most helpful positive review
8/27/2008
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...
Most helpful critical review
1/27/2010
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...
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8/27/2008
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...
1/27/2010
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...
7/31/2009
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 cooki...
5/22/2011
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 - fi...
10/8/2009
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 f...
4/22/2009
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 ...
3/13/2011
This recipe is a keeper!! The oxtails came out delicious and so tender. I rated this recipe 4 stars because I made some adjustments. I bought 2 lbs of oxtail, so I obviously doubled the ingre...