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

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

425 calories; protein 38.8g 78% DV; carbohydrates 17.6g 6% DV; fat 22.4g 35% DV; cholesterol 124.8mg 42% DV; sodium 1088.6mg 44% DV. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2008
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. 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! Read More
(276)

Most helpful critical review

Rating: 3 stars
01/29/2010
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 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. Read More
(216)
143 Ratings
  • 5 star values: 108
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/27/2008
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. 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! Read More
(276)
Rating: 3 stars
01/29/2010
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 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. Read More
(216)
Rating: 5 stars
08/03/2009
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 cooking the oxtail in the pan, make sure there are no onions, etc. with it otherwise the onions will burn. Instead of a pressure cooker, I cooked everything in my slow cooker on high for 6 hours - the meat was falling off the bone! Simply tender and delicious. I would omit the beans next time I make this - just didn't need it. I served them over hot cooked rice. Will DEFINITELY be making this delicious meal again and again! Read More
(157)
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Rating: 5 stars
05/22/2011
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 - first 1 pound of Oxtail does not go far - cook at least 2 Lbs. Secondly she always adds up to 1/2 bottle of Red Wine - usually a Spanish Rioja after the Pressure Cooking Stage. You also may not want to thicken the gravy with Cornstarch - it's a question of taste & texture. Fayva Beans - Lima beans - Butter Beans - Broad Beans are more or less the same thing. Read More
(62)
Rating: 5 stars
10/08/2009
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 for the first time using this recipe and it turned out great. I added potatoes, carrots and dumplings to the pot 1 hour before it was finished. The scotch bonnet I used was a lot stronger than I expected so next time I would just use half instead of a whole one. But it was still fabulous and falling off the bone. I will definitely be making this recipe again. Read More
(43)
Rating: 5 stars
04/23/2009
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 1.5hrs added canned broad beans (next time I will just add dried in the beginning) with added baby carrots. along with my homemade rice and peas this was a keeper. Read More
(31)
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Rating: 5 stars
04/22/2008
I LOVE IT ITS A GOOD CHANGE Read More
(30)
Rating: 5 stars
02/15/2011
I highly recommend this recipe!! It is great! I also recommend using a pressure cooker (they are now much safer than older models). Using a pressure cooker this was a one pot meal. I changed the recipe ever so slightly because I was a little confused with the instructions. I used olive oil instead of vegetable oil. I browned the oxtail on both sides in the pressure cooker. I added some oxtail seasoning I found in the grocery store to the meat. After browning I removed the oxtail from the cooker and sauteed the onions and green peppers in the pressure cooker and then added the garlic ginger (bottled) soy sauce thyme salt and pepper. I then returned the oxtails to the pressure cooker added the water and cooked the meat under pressure for 25 minutes. I followed the recipe exactly from this point on. I really like the taste of the butter beans (thanks to the person who explained that broad beans are butter beans). Yum! The meat was tender the gravy was great and it didn't take 6 hours to complete:) Read More
(27)
Rating: 4 stars
03/15/2011
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 ingredients. Sine I didn't have scotch bonnet pepper I used a chopped green pepper. I don't have a pressure cooker so after browning the meat I added 5 cups of water to the same pot and simmered for 3 hours stirring occasionally. Then I added the cornstarch and beans and cooked for another 5 minutes until the sauce thickened. Thanks for sharing this recipe. It was delish!!! Read More
(25)