Jamaican · beef

Oxtail with broad beans

Name: Oxtail with broad beans
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 450g Oxtail; 1 chopped Onion; 1 Spring Onions; 2 cloves minced Garlic; 1 tsp Ginger; 1 chopped Scotch Bonnet; 2 tbs Soy Sauce; 1 chopped Fresh Thyme; 2 tbs Vegetable Oil; 350ml Water; 200g Broad Beans; 1 tbs Corn Flour; 2 tbs Water

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Oxtail450 g
Onion1
Spring Onions1
Garlic2 cloves
Ginger1 tsp
Scotch Bonnet1
Soy Sauce2 tbsp
Fresh Thyme1
Vegetable Oil2 tbsp
Water350 ml
Broad Beans200 g
Corn Flour1 tbsp
Water2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.