A rich and flavorful Jamaican dish featuring tender oxtail cooked with broad beans and a blend of spices, perfect for a hearty meal.
Preparation time
15min
Cooking time
3h
Ingredients
6 Servings
- 1 tsp allspice
- 1 tsp black pepper
- 400 g broad beans
- 2 tbsp browning sauce
- 2 carrot
- 4 cloves garlic
- 1 onion
- 1.5 kg oxtail
- 1 tsp salt
- 3 scallions
- 1 scotch bonnet pepper
- 2 tsp thyme
- 2 tbsp vegetable oil
- 4 cups water
Directions
Step 1
Season the oxtail with salt, black pepper, and allspice. Let it marinate for at least 1 hour or overnight for best results.
Step 2
Heat the vegetable oil in a large pot over medium-high heat. Add the oxtail pieces and brown on all sides.
Step 3
Add the chopped onion, garlic, thyme, and scotch bonnet pepper to the pot. Cook for a few minutes until the onions are translucent.
Step 4
Stir in the browning sauce, ensuring the oxtail is well coated.
Step 5
Pour in the water, making sure the oxtail is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 2.5 to 3 hours, or until the oxtail is tender.
Step 6
Add the sliced carrots, broad beans, and scallions to the pot. Continue to cook for another 30 minutes, until the vegetables are tender and the sauce has thickened.
Step 7
Taste and adjust the seasoning if necessary. Serve hot with rice or your favorite side dish.