Jamaican · Beef
Oxtail with broad beans
A rich Caribbean stew featuring tender oxtail pressure-cooked with aromatic spices and finished with broad beans in a thickened sauce. This flavorful Jamaican dish transforms tough oxtail into melt-in-your-mouth meat with traditional island seasonings.
The Method
Instructions
First things first, let's get that oxtail ready to soak up all those bold flavors. In a large bowl, toss the oxtail pieces together with the chopped onion, spring onions, minced garlic, grated ginger, chopped scotch bonnet, soy sauce, fresh thyme leaves, and a good pinch of salt and pepper. Give everything a really good mix so every piece of meat is lovingly coated. This step is key for building that rich, aromatic base that makes Jamaican oxtail so irresistible.
Next, grab a large frying pan and heat up the vegetable oil over medium high heat. You'll want it nice and hot before adding the oxtail, so you get a beautiful sear. Carefully add the pieces in batches if needed,crowding the pan can cause the meat to steam instead of brown. Let the oxtail cook undisturbed for a few minutes on each side until it develops a deep golden brown color all around; this should take about 10 minutes total. That caramelized crust is where a lot of the flavor magic happens.
Once the oxtail is perfectly browned, transfer it into your pressure cooker. Pour in 375 milliliters of water to help tenderize the meat and create a flavorful braising liquid. Seal your pressure cooker and cook the oxtail at pressure for 25 minutes. When the time is up, remove the cooker from the heat and carefully release the pressure following your manufacturer's instructions. Be cautious here, the steam can be intense!
Now it's time to add the broad beans and pimento berries to the tender oxtail. Place the pressure cooker or pot back on the stove and bring everything to a gentle simmer over medium high heat. This helps the beans soften up and absorb all those lovely meaty juices. While it's heating up, dissolve the cornflour in 2 tablespoons of water until smooth,this will be your secret weapon for thickening the sauce.
Once everything is simmering, slowly stir in the cornflour mixture. Keep stirring and cooking for a few more minutes until the sauce thickens up nicely and the broad beans become tender but not mushy. The sauce should be glossy and cling to the oxtail beautifully. This final step gives you that comforting, hearty sauce that makes this dish so satisfying.
Next, grab a large frying pan and heat up the vegetable oil over medium high heat. You'll want it nice and hot before adding the oxtail, so you get a beautiful sear. Carefully add the pieces in batches if needed,crowding the pan can cause the meat to steam instead of brown. Let the oxtail cook undisturbed for a few minutes on each side until it develops a deep golden brown color all around; this should take about 10 minutes total. That caramelized crust is where a lot of the flavor magic happens.
Once the oxtail is perfectly browned, transfer it into your pressure cooker. Pour in 375 milliliters of water to help tenderize the meat and create a flavorful braising liquid. Seal your pressure cooker and cook the oxtail at pressure for 25 minutes. When the time is up, remove the cooker from the heat and carefully release the pressure following your manufacturer's instructions. Be cautious here, the steam can be intense!
Now it's time to add the broad beans and pimento berries to the tender oxtail. Place the pressure cooker or pot back on the stove and bring everything to a gentle simmer over medium high heat. This helps the beans soften up and absorb all those lovely meaty juices. While it's heating up, dissolve the cornflour in 2 tablespoons of water until smooth,this will be your secret weapon for thickening the sauce.
Once everything is simmering, slowly stir in the cornflour mixture. Keep stirring and cooking for a few more minutes until the sauce thickens up nicely and the broad beans become tender but not mushy. The sauce should be glossy and cling to the oxtail beautifully. This final step gives you that comforting, hearty sauce that makes this dish so satisfying.
Pairs Well With
