Oxtail with broad beans
This Oxtail with broad beans recipe is built around oxtail, and it comes together in about under an hour from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 450 g Oxtail
- 1 Chopped Onion
- 1 Chopped Spring Onions
- 2 clove Garlic
- 1 tsp Chopped Ginger
- 1 Scotch Bonnet
- 2 Tbs Soy Sauce
- 1 Thyme
- 2 Tbs Vegetable Oil
- 350 ml Water
- 200 g Broad Beans
- 1 Tbs Corn Flour
- 2 Tbs Water
Method
- Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.
Tips for the best Oxtail with broad beans
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Keep the simmer gentle. A hard boil toughens oxtail and drives off the liquid too fast.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Oxtail with broad beans recipe medium to make?
It is rated medium: 13 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for oxtail?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Oxtail with broad beans ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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