If there ever were a typical Jamaican dish, stewed oxtail with broad beans would be at the top of the list. Seasoned with thyme, all spice berries, scotch bonnet and scallions, slowly cooked to perfection so that the meat falls off the bone, and topped off with broad beans and mixed vegetables – this hearty and delicious meal will make have you wondering what is better: the oxtail or the gravy?
1 pound beef oxtail
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp. minced fresh ginger root
1 scotch bonnet pepper, chopped
2 tbsp. soy sauce
1 sprig fresh thyme, chopped
1/2 tsp. salt
1 tsp. black pepper
2 tbsp. vegetable oil
1 1/2 cups water
1 cup canned fava beans, drained
1 tsp. whole allspice berries
1 tbsp. cornstarch
2 tbsp. water
Toss the oxtail with the onion, green onion, garlic, ginger, scotch bonnet pepper, soy sauce, thyme, salt, and black 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 broad (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.