Oxtail

Published:

Jamaican Oxtail with Broad Beans
This recipe is rooted in Jamaican tradition. Using oxtail and scotch bonnet peppers, it creates a filling and spicy meal.

  • 1 pound beef oxtail, cut into pieces
  • 1 large onion, chopped
  • 1 green onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 1 scotch bonnet chile pepper, chopped
  • 2 tablespoons soy sauce
  • 1 sprig fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water
  • 1 cup canned fava beans, drained
  • 1 teaspoon whole allspice berries
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
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.
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.