Jamaican Oxtail with Broad Beans Recipe

Absolutely fantastic! Exceptionally tasty and enjoyable! The only modifications I made were adding a few drops of scotch bonnet pepper hot sauce (didn't have a fresh pepper on hand) and substituting dried thyme for fresh. When searing the oxtail, ensure there are no onions mixed in, as they can char easily. Instead of using a pressure cooker, I opted to prepare everything in my slow cooker on high heat for 6 hours - the meat turned out incredibly tender and practically melted off the bone! Utterly delightful and succulent. Next time, I may skip the beans as they felt unnecessary. I served the oxtails over piping hot cooked rice. I will definitely be whipping up this delectable dish time and time again!

I have prepared this dish several times using various cooking methods to experiment. Previously, I've cooked it in a slow cooker for 6 hours with similar ingredient ratios. I've also made it on the stovetop as I didn't own a pressure cooker until recently. When using the stovetop method, I would sear the oxtails following the instructions, then add red wine and beef broth in equal parts to almost cover the oxtails. Boiling the oxtails on high heat for 45 minutes to an hour covered, and then simmering for another hour, incorporating carrots and celery. My preference does not include broad beans. Today, I utilized my new pressure cooker, following the recipe precisely but with 3 pounds of oxtail. I adjusted the quantities of thyme, garlic, and ginger, doubling them to match the increased amount of oxtails. I included 1/2 cup of soy sauce and pepper flakes instead of scotch bonnet. I used 2.5 cups of water in the pressure cooker, but I plan to reduce this amount next time. The dish turned out with an excess of liquid from the oxtails and vegetables, coupled with the additional water, leading to a diluted flavor. Next time, I will aim for a ratio of 3 lbs oxtail to 1.5 cups water. I omitted the red wine this time because I was unsure if it could go in the pressure cooker, but I felt its absence impacted the depth of flavor.

I don't often write reviews for recipes, but I simply had to for this one. This dish was absolutely delicious! Prior to trying this, I had only eaten oxtail twice before. Once at an Italian restaurant (which I didn't enjoy), and another time at a Cuban restaurant (which I loved). When I stumbled upon this recipe, being a fan of ethnic cuisine, I decided to give it a shot. It turned out fantastic. Even my 13-year-old daughter, who knew what it was, declared that she loved it "more than steak." I prepared mine in my Instant Pot. I started by sauteing the onion mixture in the saute mode without the need for an extra pan, then I browned the oxtail for 10 minutes before adding 1 1/2 cups of water and pressure cooking it for 25 minutes. Since I didn't have beans, I omitted them and instead added cornstarch after releasing the pressure and allowed it to simmer in the pot. I could have used the saute function again, but I was feeling a bit lazy. I also added extra smashed garlic, which was the only change I made. I served the oxtail over white rice cooked in homemade chicken broth. The sauce was so flavorful that I probably didn't even need the rice, but it elevated the dish to an entirely new level. The meat literally melts in your mouth. For those curious, I learned that oxtail actually comes from cattle, not oxen. When I shared what I made with others, they jokingly mentioned they wouldn't eat ox. Thank you for this amazing recipe!

This recipe was absolutely fantastic! I discovered the broad beans in the Hispanic section, conveniently pre-packaged in a bag. With a cooking time of just 50 minutes, I decided to incorporate the dry beans into the meat about an hour before the dish was finished cooking. I also enhanced the color by adding browning to the liquid. Despite using a crock pot instead of a pressure cooker, the result was still flawless!

This recipe is fantastic! I made a few tweaks to personalize it to my liking. I marinated two pounds of oxtail a few hours prior to cooking. I seared the oxtail before placing it in the slow cooker. I included fingerling potatoes, baby carrots, poblano pepper, and a can of drained stewed tomatoes. I slow-cooked it on low for 7 hours, then added the cornstarch mixture and let it simmer for an additional hour. The meat was incredibly tender and delicious. My family was thrilled with it!

Here is the rewritten review: I prepared this dish with a few minor tweaks. Instead of scotch pepper, I used green bell peppers. I swapped soy sauce for red wine vinegar due to its high sodium content. I opted for flour over cornstarch to thicken the sauce. I omitted ginger and cooked the oxtails (2lbs) in a slow cooker for about 8 1/2 hours. I marinated the oxtails in the prescribed mixture for slightly over 10 hours. Despite these modifications, the meat turned out incredibly tender and flavorful. Overall, I found this recipe to be satisfying. Next time, I plan to dust the oxtails with flour before browning to aid in thickening the sauce in the slow cooker. Thank you for sharing this recipe!

I tried out this recipe and followed the instructions, letting my oxtails marinate with the seasonings for about an hour. I also added water to just cover the oxtails and cooked them for longer than the recommended 25 minutes as they weren't quite tender enough for my liking. After an additional 10 to 15 minutes of cooking, I added mixed vegetables, black beans, allspice berries, and corn starch as per the recipe. The end result was excellent - excellent - excellent! I will definitely make this dish again.

This recipe is excellent! The ginger and allspice/pimento add wonderful flavor. I appreciate that the chef avoids using ingredients like tomato ketchup or red wine, as those can be subjective preferences. The soy sauce is also not needed here.

I have been searching for a recipe to make Caribbean-style oxtails, and this one is absolutely delicious! I am excited to impress everyone at gatherings with this amazing dish.

I cooked it in the slow cooker and the meal turned out absolutely delicious.

Cooked in a pressure cooker, sautéed onions and garlic were prepared separately and then added to the dish. Turned out amazing, will definitely make it again!

I have prepared this recipe multiple times. I increase the amount of onions and habanero. I omit the cornstarch in my version.