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Oxtail with broad beans

Rich Jamaican-style oxtail braised until tender in a savory spiced sauce with broad beans, finished with a glossy cornstarch-thickened gravy—hearty and comforting.

Servings
4
Difficulty
Easy
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Oxtail with broad beans

Ingredients

main

  • 450 g oxtail
  • 1 pcs onion chopped
  • 1 pcs spring onion
  • 2 cloves garlic minced
  • 1 tsp ginger
  • 1 pcs scotch bonnet chopped
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme chopped
  • 2 tbsp vegetable oil
  • 0.35 l water for cooking
  • 200 g broad beans
  • 1 tbsp cornflour
  • 2 tbsp water for slurry
  • pimento berries (allspice)
  • salt and pepper

Directions

  • Toss the oxtail with chopped onion, spring onion, minced garlic, ginger, chopped scotch bonnet, soy sauce, chopped thyme, salt and pepper.
  • Heat vegetable oil in a large frying pan over medium-high heat and brown the oxtail about 10 minutes.
  • Place browned oxtail into a pressure cooker and add 0.375 l water, cook at pressure for 25 minutes then release pressure and remove lid.
  • Add broad beans and pimento berries, bring to a simmer over medium-high heat.
  • Dissolve cornflour in 2 tbsp water and stir into the simmering oxtail, cook and stir a few minutes until sauce thickens and broad beans are tender.