Oxtail with Broad Beans
Oxtail braised for hours to gelatinous tenderness with broad beans — Jamaica's richest Sunday pot.
- Total
- 35 min
- Serves
- 4
Jamaica's Sunday-pot showpiece: oxtail browned and braised low for hours with onions, garlic, thyme, scotch bonnet and soy until the meat is gelatinous-tender and the gravy turns deep and glossy, with broad beans added near the end. It takes time and rewards it completely. Serve with rice and peas — this is island comfort at its richest.
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
Instructions
- 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.
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 30 g
Adapted from allrecipes.co.uk. Rewritten and re-photographed by MealIdeas.
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