Jamaican oxtail with broad beans is a delicious and hearty dish with rich flavors. Here’s a recipe to make it:
Ingredients:
- 3-4 lbs oxtail, cut into pieces
- 2 cups broad beans (also known as butter beans)
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 2 carrots, chopped
- 2 stalks of scallion, chopped
- 2 sprigs of thyme
- 2 bay leaves
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Scotch bonnet pepper (optional, for heat)
Instructions:
- Prepare the Oxtail:
- Rinse the oxtail pieces under cold water and pat them dry with paper towels.
- Season the oxtail generously with salt and pepper.
- Brown the Oxtail:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the oxtail pieces on all sides until they are well caramelized. Work in batches if necessary to avoid overcrowding the pot.
- Once browned, remove the oxtail from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onions and garlic. Sauté until they are soft and fragrant, about 3-4 minutes.
- Add the chopped tomatoes, carrots, scallion, thyme, and bay leaves. Cook for another 3-4 minutes until the vegetables begin to soften.
- Add the Oxtail Back to the Pot:
- Return the browned oxtail pieces to the pot. Pour in the beef broth and red wine (if using), making sure the oxtail pieces are submerged in the liquid.
- Bring the mixture to a simmer.
- Simmer the Oxtail:
- Cover the pot and let the oxtail simmer over low heat for 2-3 hours, or until the meat is tender and falling off the bones. Stir occasionally and add more liquid if necessary to prevent it from drying out.
- Add the Broad Beans:
- Once the oxtail is tender, add the broad beans to the pot. Stir well to combine.
- Continue to simmer the oxtail and broad beans for an additional 20-30 minutes, or until the beans are cooked through and tender.
- Adjust Seasoning and Serve:
- Taste the oxtail stew and adjust the seasoning with salt and pepper according to your preference.
- If you like your oxtail stew spicy, you can add a Scotch bonnet pepper whole or chopped for extra heat.
- Once ready, remove the bay leaves and thyme sprigs.
- Serve the Jamaican oxtail with broad beans hot, accompanied by rice and peas, or your favorite side dish.
Enjoy your delicious Jamaican oxtail with broad beans!
