Spicy and Flavorful Jamaican Oxtail with Tender Meat and Broad Beans

Indulge in the rich and comforting flavors of Jamaican cuisine with this mouthwatering oxtail stew. Slow-cooked with aromatic spices, tender oxtail meat, and the addition of nutritious broad beans, this dish is a true treat for your taste buds. Get ready to savor the warmth and depth of flavors in every spoonful!

Ingredients

• 3 lbs oxtail, cut into small pieces
• 2 tbsp vegetable oil
• 2 onions, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 bell peppers, diced
• 2 tomatoes, diced
• 2 scotch bonnet peppers, whole
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tsp allspice
• 1 tsp paprika
• 1 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 4 cups beef broth
• 2 cups water
• 2 cups broad beans
• Salt to taste

Directions

1. Heat vegetable oil in a large pot over medium heat.
2. Add oxtail pieces to the pot and cook until browned on all sides. Remove the oxtail from the pot and set aside.
3. In the same pot, add the diced onions, minced garlic, carrots, bell peppers, tomatoes, scotch bonnet peppers, thyme, and bay leaves. Sauté until the vegetables are tender.
4. Return the oxtail to the pot and sprinkle with allspice, paprika, black pepper, and Worcestershire sauce. Stir well to coat the meat with the spices.
5. Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours or until the oxtail is tender and the flavors have melded together.
6. Meanwhile, blanch the broad beans in boiling water for 2 minutes, then transfer them to a bowl of ice water to cool. Peel off the skins and set aside.
7. After 2 hours of simmering, add the peeled broad beans to the pot and let the stew cook for an additional 30 minutes or until the beans are tender.
8. Taste the stew and season with salt according to your preference.
9. Serve the Jamaican oxtail with broad beans hot. It pairs well with rice and peas or Jamaican-style dumplings.

Interesting Facts