Recipe byThe ZestyPlate Kitchen
Oxtail with broad beans: Jamaican-style oxtail browned with scotch bonnet, thyme and ginger, pressure-cooked tender and finished with broad beans in a rich gravy.
This Jamaican-style oxtail is deeply savoury, gently spiced and full of soul. Oxtail rewards patience, but a pressure cooker gets you that fall-apart tenderness in a fraction of the usual time. Scotch bonnet, thyme and ginger bring warmth and fragrance, while broad beans add a fresh, buttery bite to the rich gravy.
Jump to recipe
Prep 20 min
Cook 45 min
Total 65 min
Medium
Scale:
- 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
- 200g Broad Beans
- 1 tbs Corn Flour
- 2 tbs Water
Tags:
Heavy MainMeal Speciality
Preparation
- Toss the oxtail with the onion, spring onion, garlic, ginger, scotch bonnet, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat and brown the oxtail all over, about 10 minutes. Transfer to a pressure cooker, pour in 375ml water and cook at pressure for 25 minutes, then take it off the heat and release the lid as the manufacturer directs.
- Add the broad beans and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water and stir it into the simmering oxtail. Cook and stir for a few minutes, until the sauce has thickened and the broad beans are tender.
Tips from the ZestyPlate Kitchen
- Marinate the seasoned oxtail for an hour, or overnight if you can manage it. It deepens the flavour noticeably.
- Brown the oxtail properly before it goes in. The colour you build at this stage becomes the colour of your gravy.
- Drop the scotch bonnet in whole for fragrance and a gentle warmth, or chop it through if you want real heat.
- Skim the excess fat off after cooking for a cleaner, richer-tasting sauce.
Frequently Asked Questions
Simmer the browned oxtail gently in a covered pot with the water for around 3 hours, topping up the liquid as needed, until the meat is tender and falling from the bone.
Yes. Butter beans, also called lima beans, are the traditional choice and bring a lovely creamy texture. Stir them in near the end so they warm through without breaking up.
Scotch bonnet is fierce, but left whole and unbroken it gives mostly fragrance and a mild background heat. Fish it out before serving for a milder dish.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!