Jamaican · Dinner · Medium
Oxtail with Broad Beans
- Total
- 4 hr
- Prep
- 20 min
- Serves
- 4
- Calories
- 610
Slow-braised oxtail makes a glossy, deeply savory gravy with thyme, allspice and Scotch bonnet, finished with tender green broad beans.
The sauce in oxtail with broad beans gets its body from the bones and connective tissue during a long, gentle braise. A whole Scotch bonnet perfumes the pot without making every spoonful fiercely hot, while allspice and thyme round out the gravy.
Choose meaty oxtail pieces and trim thick outside fat before browning. Add the beans only after the meat is tender so they keep their shape rather than disappearing into the sauce.
Method
Pat the oxtail dry. Heat vegetable oil in a heavy pot over medium-high heat and brown the meat in two batches for total, turning to color several sides. Transfer to a plate.
Cook the onion and green onions in the pot over medium heat for until soft. Stir in garlic, ginger, allspice and black pepper. Return the oxtail with soy sauce, thyme, whole Scotch bonnet pepper and 3 cups water.
Bring to a simmer, cover and cook over low heat for until the meat pulls easily from the bones and is well above 145°F. Check periodically and add water if needed to keep the meat partly submerged. Continue for if still tough.
Remove the thyme stems and chile without breaking it. Skim excess fat. Add the broad beans and simmer for until tender. Mix cornstarch with the remaining 2 tbsp water and stir into the gravy.
Simmer for until glossy and lightly thickened. Taste for salt, then rest off the heat for before serving.
Forkue tips
- For more chile heat, pierce the Scotch bonnet once before adding it; leaving it intact gives a gentler fragrance.
Storing and reheating
Refrigerate in the gravy for up to 3 days. Lift off solidified fat before reheating gently, adding water if needed. Freeze for up to 2 months; the broad beans may soften after thawing.
Kitchen gear
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Oxtail with Broad Beans: FAQ
Why is the oxtail still chewy?
It needs more time for the connective tissue to soften. Keep the pot gently simmering with enough liquid until the meat loosens from the bones.
Can I use butter beans instead?
Yes. Fold drained canned butter beans into the tender oxtail near the end and heat gently so they stay whole.
How do I store and reheat Oxtail with Broad Beans?
Refrigerate in the gravy for up to 3 days. Lift off solidified fat before reheating gently, adding water if needed. Freeze for up to 2 months; the broad beans may soften after thawing.
How long does Oxtail with Broad Beans take?
About 4 hr in total: 20 min prep and 3 hr 40 min cooking.
What do I need to make Oxtail with Broad Beans?
The key ingredients are oxtail, onion, green onions, garlic, ginger and scotch bonnet pepper, plus pantry basics.
Any tips for Oxtail with Broad Beans?
For more chile heat, pierce the Scotch bonnet once before adding it; leaving it intact gives a gentler fragrance.
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