Ingredients:
- 4 lbs oxtail, cut into 2-inch pieces
- 2 cups broad beans (also known as fava beans), shelled
- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 4 sprigs thyme
- 4 scallions, chopped
- 2 large carrots, diced
- 2 bell peppers (1 green, 1 red), chopped
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 cans (14 oz each) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 Scotch bonnet peppers, whole (for flavor, remove seeds for less heat)
- Salt and pepper to taste
Instructions:
- Prepare Oxtail:
- Rinse the oxtail pieces under cold water and pat them dry with paper towels.
- Season oxtail with salt and pepper.
- Sear Oxtail:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the oxtail pieces on all sides until they develop a rich, deep color. Work in batches to avoid overcrowding the pot.
- Saute Aromatics:
- Add chopped onions, minced garlic, thyme, and scallions to the pot. Saute until the onions are translucent.
- Add Vegetables:
- Stir in diced carrots and bell peppers. Cook for another 3-5 minutes until the vegetables start to soften.
- Deglaze Pot:
- Pour in the red wine (if using), scraping the bottom of the pot to release any flavorful bits stuck to the surface.
- Simmer:
- Return the browned oxtail to the pot and add beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and soy sauce.
- Place Scotch bonnet peppers on top. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2 to 2.5 hours until the oxtail is tender. Stir occasionally.
- Add Broad Beans:
- About 30 minutes before the oxtail is done, add the shelled broad beans to the pot. Continue simmering until the beans are tender.
- Adjust Seasoning:
- Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the Scotch bonnet peppers if you prefer less heat.
- Serve:
- Serve the Jamaican oxtail stew hot over rice or with your favorite side dish.
This Jamaican Oxtail with Broad Beans recipe combines the rich flavors of oxtail with the earthiness of broad beans, creating a hearty and satisfying dish. Enjoy the savory blend of Caribbean spices and the tenderness of slow-cooked oxtail!
