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

Jamaican Oxtail with Broad Beans

Ingredients
1 h 15 m 4 servings 425 cals
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.
Directions
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Prep
30 m
Cook
45 m
Ready In
1 h 15 m
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.
Jamaican Oxtail with Broad Beans
A quick weeknight version of the slow-cooked Jamaican classic dish.
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Footnotes
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.