I learned how to prepare this classic Jamaican cuisine from my grandma.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound beef oxtail, cut into pieces
- 1 large onion, chopped
- 1 green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 1 scotch bonnet chile pepper, chopped
- 2 tablespoons soy sauce
- 1 sprig fresh thyme, chopped
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 ½ cups water
- 1 cup canned fava beans, drained
- 1 teaspoon whole allspice berries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer’s directions.
- Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
- A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 2 as stated.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 4 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 1089 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Finger-Lickin’ good!
This is a good recipe. The ginger is great as is the allspice/pimento. I’m glad that she doesn’t use tomatoes ketchup or red wine these are personal taste, though. Soy sauce not necessary.
Delicious!!
I couldn’t find all the ingredients like the All Spice and Farva bean. I used the Chick Peas instead. It still came out good. My hubby n children loved it. I enjoyed it as well.
I’ve been looking for a way to make oxtails the Caribbean way and this recipe is delicious. I can’t wait to show off at gatherings with this hit.
Amazing, easy dish. Did with cabbage dish.
I made it in the Crock-Pot and the food was delicious.
Made in pressure cooker, sautéed onions and garlic separately then added it to the pressure cooker. Came out awesome will make again!
I have made this one several times. I double the onions and habanero. I do not use cornstarch.
Will make it again added celery
This is the third time I’ve made this recipe. My family loves it!
I had to use jalapeno instead of the suggest Chile pepper however it was awesome still. It did seem like it was missing something tho.
Love this recipe. Very Authentic
I just made this recipe with my crock pot and it turned out perfect. Thanks
Made it for the first time last week. My boyfriend and roommate loved it! When I told them I was making oxtail, they were not very excited because they never had oxtail before. The thought of eating the tail of a cow just puts them off too. I made it in a slow cooker on high for 6-7 hours. The meat was so tender that it fell right off the bones.
This was absolutely delicious. I used 2 regular onions, chicken stock (didn’t have beef stock), dried thyme. Simply amazing!!! I paired it with brown rice & brussell sprouts & a spring salad with Cherry tomatoes, black berries, blueberries, avocado slices, strawberry slices, red grapes and English cucumber slices With a little walnut balsamic vinegar. Also I substituted vegetable oil with olive.
This came out good. I cooked 4 lbs but it seems like the water can be decreased some so that it isn’t so soupy. I adjusted my seasonings accordingly. My fiancé loved it.
Should be butter beans rather than favas.(that is what broad beans are in Jamaica) Great recipe. I used a habanero pepper as Scotch bonnets are not easily available here in the United States. Also used 2 tsp of ground jamaican allspice since I couldn’t get the whole berries .
WOW!!!! This is probably THE BEST THING I HAVE EVER MADE.. and I have made a LOT of stuff. I did change up a few things, however. I washed the oxtail with vinegar and lemon juice first then rinsed. Patted dry to get rid of extra liquid. Followed recipe, but made sure oxtail had no stuff stuck to it while browning so it didn’t burn. Let slow cook for about 1.5 hours, check… the sauce actually was thickening on it’s own without cornstarch… anyone know why? Is it the collagen in the tail? I felt like it needed a little something else, so I added about 2 tsp curry, 1 tsp cumin, about 6 more twigs of thyme, and 2 tbsp brown sugar. Seriously UPPED the complexity a TON (although it was already absolutely delicious). Going to serve with caribean rice and peas.
I made mine in the crockpot instead… soo yummy. I also subbed out the soy sauce for Pickapepper sauce. Served on top of rice and beans.
I would have never in my life been making oxtail. This all started from getting some oxtails from a food bank that I went to. It was one of the best and most unique things I’ve ever been so grateful to receive. I tweaked it a bit.